Braised Pork with Soy Rice and Coleslaw
Contributing Writer
Contributing Writer
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529 Calories
43 g Carbs
33 g Protein
25 g Fat
Total Time
1 serving

Our slow-cooked pork shoulder encompasses the flavor of the islands. Using our amazing pressure cooking skillet, the pork is steamed to deliciousness until it just falls apart.


  • 1 serving kalua pork
  • 1 serving kalua marinade
  • ½ cup brown rice
  • 1 tbsp light soy sauce
  • 1 oz colesaw dressing
  • ½ cup, shredded red cabbage
  • ½ cup, shredded green cabbage
  • ⅛ cup grated carrots

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  1. Prepare rice to your specifications and add soy sauce.
  2. Make coleslaw dressing (pre-made or combine mayonnaise, mustard, apple cider vinegar, sugar, and celery seed).
  3. Combine shredded red and green cabbage and grated carrots.
  4. Remove plastic from raw Braised Pork Kālua package.
  5. In a skillet, add one serving of protein, add a portion of the Kālua marinade, and heat for 2 minutes, stirring every 30 seconds.
  6. Plate up and serve!

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