You want a dinner that’s smoky, salty, melt-in-your-mouth tender, and somehow still low-carb? This is that unicorn. Keto Kalua Pork & Cabbage gives you Hawaiian luau flavor without the luau effort, and it feeds a crowd without feeding your cravings for bread or sugar.
It’s basically a cheat code for meal prep: throw it in, walk away, return a hero. If your weeknight routine needs a win, this one delivers—juicy pork, silky cabbage, and zero kitchen drama.
Why This Recipe Works
Traditional kalua pig is made in an underground oven. Cool story—terrible for Tuesday night.
This version captures the core flavors (smoky salt, succulent pork, soft cabbage) using a slow cooker or Instant Pot, plus a little liquid smoke to mimic the imu. The fat from the pork shoulder renders slowly, turning the cabbage into savory, buttery ribbons. Minimal ingredients, maximum flavor—your macros will thank you.
Also, the salt + fat + slow cook combo means the pork stays tender and shreds perfectly.
No fussing, no babysitting. Just you, a fork, and a pot of magic.
Ingredients
- 4–5 lb pork shoulder (Boston butt), boneless or bone-in
- 1.5–2 tbsp Hawaiian sea salt (or kosher salt)
- 1 tbsp avocado oil (optional, for browning)
- 1–1.5 tsp liquid smoke (hickory or mesquite)
- 1 medium green cabbage, cored and sliced into 1/2-inch strips
- 1/2 cup water or chicken broth (for pressure cooker; optional for slow cooker)
- Freshly ground black pepper, to taste
- Optional finishers: 1–2 tbsp butter or rendered pork fat, sliced scallions, chili flakes
Instructions
- Season the pork. Pat the pork shoulder dry. Rub evenly with Hawaiian sea salt.
Add pepper if you like. Let it sit 15 minutes while you prep.
- Optional sear. Heat avocado oil in a large skillet over medium-high. Sear pork on all sides until browned, 2–3 minutes per side.
Not mandatory, but adds flavor.
- Choose your method.
- Slow Cooker: Place pork in the crock. Drizzle liquid smoke over the top. Cook on Low 8–10 hours or High 5–6 hours until fork-tender.
- Instant Pot: Place pork in the pot with 1/2 cup water or broth.
Drizzle liquid smoke. Seal and cook on High Pressure 90 minutes; natural release 15 minutes.
- Oven (Dutch Oven): Place pork in a covered pot, add 1/2 cup water, liquid smoke, cover, and cook at 300°F (150°C) for 4–5 hours until tender.
- Shred the pork. Transfer the pork to a tray and shred with two forks. Skim excess fat from the cooking liquid, but keep at least some—you want flavor.
- Add the cabbage. Put the sliced cabbage into the cooker with the cooking juices.
Add the shredded pork back on top. Toss to coat.
- Cook the cabbage.
- Slow cooker: Cover and cook on High 20–30 minutes until tender.
- Instant Pot: Use Sauté (Low or Normal) and cook 8–10 minutes, tossing.
- Stovetop/Dutch oven: Simmer 10–15 minutes covered, until cabbage is soft but still bright.
- Taste and finish. Adjust salt, add pepper. Stir in butter or a spoonful of reserved pork fat for extra richness.
Garnish with scallions if using.
- Serve. Pile into bowls. Eat like you own the place.
Storage Instructions
- Fridge: Store in airtight containers up to 4–5 days. Reheats like a champ.
- Freezer: Portion into freezer bags or containers (with some juices).
Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Stovetop over medium with a splash of broth or water, or microwave covered at 70% power, stirring once. Avoid drying it out—juices are gold.
Nutritional Perks
- Keto-friendly: High fat, moderate protein, very low net carbs thanks to cabbage.
- Electrolytes: The salt helps replenish sodium—handy if you’re keto-adapted and sometimes feel “meh.”
- Micronutrients: Cabbage brings vitamin C, K, and fiber, which plays nice with your macros.
- Satiating: Pork shoulder’s natural fats make this stick-to-your-ribs satisfying.
No post-dinner snack raid needed (IMO).
What Not to Do
- Don’t use lean cuts. Pork loin or tenderloin will dry out and make you sad. Choose shoulder.
- Don’t overdo liquid smoke. A little goes a long way. Bitter pork is not the vibe.
- Don’t skip salt. This dish is built on seasoned pork.
If you’re salt-sensitive, start lower but don’t go zero.
- Don’t boil the cabbage to death. You want tender, not mush. Keep an eye on it.
- Don’t toss the juices. That’s flavor—and collagen. Use it to moisten leftovers or drizzle on bowls.
Mix It Up
- Spicy kick: Add chili flakes or a drizzle of chili oil when finishing.
Sambal works too (watch carbs if strict).
- Umami boost: Stir in a splash of coconut aminos for a subtly sweet, soy-like note without the soy.
- Texture play: Top with toasted sesame seeds, crispy shallots, or pork rinds for crunch.
- Low-carb sides: Serve over cauliflower rice or alongside sautéed bok choy for a bigger plate.
- Island vibes: Add a few slices of green onion and a squeeze of lime for brightness. Non-traditional, but delicious.
- Higher protein day: Mix in diced cooked bacon or leftover shredded chicken. Overkill?
Maybe. Tasty? Yes.
FAQ
Can I make this without liquid smoke?
Yes.
It won’t have the classic smoky note, but it will still be savory and rich. For a natural option, use smoked salt instead of regular salt, or add a small piece of smoked pork hock to the pot.
Is this recipe strictly traditional?
Nope. Traditional kalua pig is cooked in an underground imu with banana leaves.
This is a home-kitchen, keto-friendly adaptation that honors the flavors while keeping it practical for weeknights.
Bone-in or boneless pork shoulder?
Either works. Bone-in often stays a bit juicier and adds flavor; boneless is easier to cut and shred. Choose what’s on sale—your wallet wins either way (FYI).
How do I keep it from getting too salty?
Start with 1.5 tbsp salt for a 4–5 lb shoulder and taste the juices before finishing.
If it’s salty, add more cabbage or a splash of unsalted broth to balance. Remember, cabbage absorbs salt nicely.
Can I make this in advance for meal prep?
Absolutely. It reheats beautifully and stores well for several days.
Portion with juices to keep it moist, and your future self will send a thank-you note.
What can I use instead of cabbage?
Shredded Napa cabbage, bok choy, or thin-sliced kale all work. Cabbage is most traditional here and best for soaking up the pork juices, but you’ve got options.
How many carbs are in this?
Exact numbers depend on your portions, but a typical serving (about 6–8 oz pork plus cabbage) lands around 3–6g net carbs. It’s solidly keto-friendly.
Do I need to brown the pork first?
No.
Browning adds extra flavor but isn’t required. If you’re rushing, skip it; the slow cook will still deliver tender, tasty meat.
Can I use another meat cut?
Pork shoulder is king here. Pork belly will be fattier and richer; pork leg can work but is leaner and needs careful cooking.
Avoid loin—it dries out fast.
In Conclusion
Keto Kalua Pork & Cabbage is the effortless win: simple ingredients, huge flavor, and a macro profile that keeps your goals intact. You get smoky, salty, fall-apart pork and silky cabbage that tastes way more indulgent than it is. Make it once and it’ll rotate into your weekly lineup, no pep talk required.
Big yield, low effort, serious payoff—just how dinner should be.
