Quick Kalua Pork Plate

Step 1

Pat the pork shoulder dry on all sides with paper towels to help it brown evenly.

Step 2

Slice the cabbage lengthwise from the stem end, then cut crosswise into thin ribbons about 1/8-inch thick, like shredded coleslaw.

Step 3

Place the pork shoulder in a heavy-bottomed pot or Dutch oven. Drizzle the liquid smoke evenly over the top, then sprinkle salt over the entire surface.

Step 4

Pour 1 cup of water around the pork into the bottom of the pot, avoiding the top. Cover the pot with a lid.

Step 5

Place the covered pot on the stovetop over medium-high heat. Once you hear steady sizzling from beneath the lid, about 3 minutes, reduce heat to medium-low.

Step 6

Braise the pork covered for 35 to 40 minutes, until a fork easily pierces the deepest part and shreds the meat into tender strands.

Step 7

Remove the pot from heat. Using two forks, shred all the meat directly in the cooking liquid, breaking it into bite-sized pieces and mixing it with the broth.

Step 8

Divide the cooked rice evenly among four plates, creating a mound in the center of each.

Step 9

Spoon the shredded pork and its braising liquid over the rice on each plate, distributing the meat and liquid evenly.

Step 10

Pile a handful of shredded raw cabbage to the side of the pork on each plate, creating a crisp contrast to the tender meat.