Kalua and Cabbage

I married into a Hawaiian family.  Ok, now those of you who know me will look at my blond haired, blue eyed, pale husband and say "No way, Rachel!"  But it's true!  Though the family may not be Hawaiian by blood, it is deeply ingrained in their family culture.  Along with this culture comes the food.  Kalua pig, poi, lomi lomi salmon, fresh pineapple, and lots of steamed rice grace the table at family gatherings, and I was quickly informed that I would need to learn some Hawaiian dishes.

By far, my husband's favorite is Kalua and Cabbage.  This salty dish is his constant request for special dinners, and I make it whenever I want to surprise him.  It is fairly simple and does not take much skill, just some time.  I will offer two different methods, one from my mother in law, and one from my husband's aunt.

Kalua Cabbage - Oven Method

Ingredients

• Pork Roast (shoulder, butt, or possibly loin, but I'd stick with one of the first two)
• Rock Salt 
• Liquid Smoke Seasoning
• Soy Sauce
• Cabbage, shredded (Chinese or simple green cabbage, I prefer the first)

1. Preheat the oven to 250 degrees.
2. Cut shallow slashes in the roast to create a diamond pattern on the top and bottom of the roast and place on a few large pieces of aluminum foil.  Pour on some liquid smoke and rock salt, rubbing to coat.  Wrap the roast in the foil sealing tightly.
3. Place the foil package on a broiling pan in the oven.  Fill the bottom of the broiling pan with water and replace as it cooks.
4. Cook 5 hours or until the meat shreds easily with a fork.  (Will vary based on size.)
5. Shred the meat with two forks and toss with a few tablespoons of soy sauce and your shredded cabbage in a wok until the cabbage wilts.

Kalua Cabbage- Crock Pot Method

Ingredients are the same as those listed above with the addition of chicken broth.

1.  Cut shallow slashed in roast in a diamond pattern and rub with rock salt and smoke seasoning.

2.  Place in a crock pot with about 2 inches of chicken broth.  

3.  Roast overnight or for the day (will probably take about 6 hours on high) until it shreds with a fork.

4.  Shred and follow instruction #5 from above.

5 Enjoy!  Great over rice and with some fresh pineapple and Hawaiian sweet rolls.

Quick Crock Pot Tacos

Some days I am just too busy to cook, that is why I love my crock pot!  I use it for soup, chili, chicken, beef, and lots of random things.  Today I would like to share a quick post about one of the easiest and most delicious crock pot meals I love to throw together.  No prep, no mess, and a delicious dinner waiting when you get home!

Crock Pot Tacos


Ingredients:

• Beef roast of some sort
• 1 package taco seasoning (or see below to make your own)
• 1 jar of salsa

Instructions:

1. Place your roast in the crock pot.
2. Dump other ingredients on top.
3. Cook for 6-8 hours on high until tender (if you'll be gone longer turn it on a lower setting to avoid overcooking).
4. Shred and ...
5. Enjoy!

We eat this in tortillas often with some beans, avocado and other taco toppings.  It is so good!  Great for potlucks too!

Make your own Taco Seasoning:

Mix together:

• 2 T. cumin
• 1 t. Paprika
• 2 t. chili powder
• 1 t. salt
• 1 1/2 t. onion and garlic powder
• 1/2-1 t. cayenne pepper (the more you add the spicier it gets)

You can play around with this.  Sometimes I add cilantro, cinnamon, or coriander.  It is interesting to see what happens when you mix in flavors usually associated with sweets like cinnamon.  Have fun cooking, this is a great one to task your non-cooking family members with.  It is easy, and as long as they remember to plug in the crock pot and turn it on, they can't mess it up!