Paleo Pineapple Kalua Pork with Butter Braised Cabbage
chopped fresh pineapple
essential for authentic flavor!
Butter braised cabbage and onion
small head of green cabbage
small-medium green onion
salted grassfed butter
replace with fat of choice for dairy-free option
You'll need a
VitaClay Chef Organic Multicooker
and a large skillet with a lid like
Poke the pork roast with a fork all over to tenderize and prepare it to soak up flavor.
Cover it with the smoked salt.
, and salt and stir. Add the chopped pineapple to the sauce.
Place the roast in the clay insert of the VitaClay and pour the pineapple sauce over it.
Place the lid on the clay pot and close the VitaClay. Turn the VitaClay on the slow cooking setting and select "stew." Set it to cook for four hours.
When the kalua pork roast is done, shred it with a fork and let it sit in the juices while the VitaClay is on the warm setting (which automatically kicks on after the cook cycle is complete.
While the pork soaks up the juices, prepare the butter braised cabbage and onions. Start the butter cooking in a large skillet on low-medium.
Chop the cabbage and onion into thin slices.
Cook the sliced cabbage and onion in the butter, stirring it to make sure you're putting a sear on all sides, then place a lid on the skillet and cook until soft, about ten minutes.
Serve the shredded kalua pork on a bed of butter braised cabbage and onions. Mmm mmm good!