Kalua Pig and Cabbage

Recipe courtesy of Portland Firefigher Aina

Ingredients:

• 4-8 pound pork butt roast, pork shoulder, picnic roast
• 1 tablespoon liquid smoke
• 2-1/2 tablespoons Hawaiian Coarse grain or kosher salt
• 1/2 to 1 head of cabbage 

Preparation:

1. Preheat oven to 325 degrees.
2. Poke holes in the pork with a knife.
3. Rub pork with liquid smoke (Apx 2 tbsp, or until doused)and 2 tablespoons of the salt or until pork is covered with salt.
4. Wrap pork in foil and seal tightly.
5. Place foil packet in a baking pan (to prevent drippings from getting on your oven) and bake for 4 to 5 hours.
6. Cut up a head of cabbage in thin slices.
7. Shred pork and sprinkle with Hawaiian salt to taste. 
8. Place shredded pork into large pot on top of cut cabbage. 
9. Add remaining juice from cooked pork to pot. 
10. Stir together. 

If you need to speed up the process, you can raise the temperature to 350-400 degrees and add some water to the pan.  Check hourly to ensure there are always fluids in the bottom of the pan while cooking. 

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  April 20, 2011 

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