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Paleo Pineapple Kalua Pork with Butter Braised Cabbage

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Servings: 6 servings
Author: Jaclyn Harwell


Kalua Pork

Butter braised cabbage and onion

  • 1 small head of green cabbage
  • 1 small-medium green onion
  • 1/4 cup 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 this.
  • Poke the pork roast with a fork all over to tenderize and prepare it to soak up flavor.
  • Cover it with the smoked salt.
  • Combine the coconut aminoshoney, paprika, garlic powderchili powder, 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!