Hawaiian Kalua Pig And Cabbage Recipes

Steps:

• Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
• Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
• Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

Steps:

• Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

Steps:

• Cook cup of rice and kernels of corn in two cups of water until rice is substantially done. Add cabbage, onion, and sausage, and gently beat in both eggs. Bring mixture to a temperature high enough to kill bacteria and cook eggs, then dissolve chicken bullion cubes. Season to taste (butter, or olive oil, garlic powder, onion powder, salt, pepper, and basil are suggested). I recommend that you let this sit in the refrigerator overnight to improve the overall flavor before serving. (Some have suggested "Kim-Chee", which is spicy/hot, Korean, "pickled" cabbage as a side. Instead of that cost, you might try some cole slaw with a few shots of cajun hot sauce in it or some corn salad.)