You guys know I’m obsessed with all things bao bun.

And this kalua pork version is no different.

Topped with quick pickled red cabbage, and sliced avocado.

It’s kinda everything you want in a bao.

Don’t believe me. Try it yourself.

Ingredients:

4 - 5 lb pork shoulder

1 Tbsp alaea hawaiian salt

1 Tbsp liquid smoke

1/2 red cabbage, shredded

6oz apple cider vinegar

1 tsp salt

2 Tbsp honey

bao buns, cooked according to directions

avocado, peeled, pitted, and sliced

Directions:

About 30 minutes before cooking, pull pork out of the oven. Place pork in a large dutch oven. Rub all over with alaea salt and liquid smoke. Cover and let sit 30 minutes.

Preheat oven to 450.

Uncover pork, place it fat side up, and cook in oven, 30 -45 minutes, until fat is golden brown and crispy.

Turn oven down to 350. Cover.

Cook for 3 hours.

Remove from oven, and shred pork with forks.

While pork is cooking, shred red cabbage. Toss with apple cider vinegar, 1 tsp salt, and honey. Refrigerate until ready to serve.

Top cooked bao buns with shredded pork, sliced avocado, and cabbage.