Kalua Pig and Cabbage

Many years ago before there was a Tropical Storm Kele there was Hurricane Liliuokalani,, three of them to be exact. The cover of the month's cookbook was the result of one of those hurricanes which explains the missing pieces of the front cover. Thankfully nothing on the inside was damaged.



The book has some neat things in it, here is a collage of photos from the people who used to work the Dole pineapple fields.


It gives you some illustrations and definitions of certain local foods for those who don't know what things are.



Kalua Pig and Cabbage
1 small head cabbage (1 1/2-2 lbs)
2 tblsp butter
1/2 cup chopped onion
1 cup shredded Oven Kalua Pork**
1 cup chicken broth
1/2 tsp salt

Cut cabbage into 1 inch chunks. Melt butter in large skillet; saute onion until tender. Add cabbage, pork, broth and salt. Cover tightly and simmer 10-12 minutes or until cabbage is tender. Serves 6



**Oven Kalua Pork
6 lb. pork butt (I use a Boston Butt)
1 tblsp liquid smoke
2 1/2 tblsps Hawaiian salt-divided (can substitue Kosher salt)

Preheat oven to 350. Rub pork with liquid smoke and rub with 1 1/2 tblsp of the salt. Wrap pork in foil sealing completely. Place in pan and roast for 5 hours. After baking shred the pork and sprinkle with the remaining salt. Serves 12

Here is part of the roasted pork,,,,


it comes apart in chunks and falls off the bone,,,,


once shredded it is ready to use,,,,,


My one proble with this entire book is that several of the recipes call for Hawaiian Planation products which I suppose you could get via mail order. I however will substitute something found locally for one of their items.

With the leftover pork, you can mix in some barbeque sauce and have pulled pork sandwiches.