Kalua Pork and Cabbage Recipe

Ingredients:

• 3 - 5 pounds pork shoulder
• 1 teaspoon Hawaiian salt (or other coarse sea salt) per pound of pork
• 1 tablespoon liquid smoke
• 1/2 head green cabbage, core removed, leaves cut into thin strips

Directions:

1. Sprinkle pork all over with salt.
2. Place pork in slow cooker, fat side up. Sprinkle with liquid smoke.
3. Cook on low 6 to 8 hours, until meat is fork-tender. Remove meat, reserving juices. Shred meat and set aside.
4. Transfer juices to a large pot and bring to a simmer. Add cabbage and cook for 2 to 3 minutes until bright green and just tender. Add shredded pork and mix to combine.
5. Serve with hot rice.
6. Cook’s Tip:
7. Skip cooking the cabbage. Instead, use shredded pork to make sliders on Hawaiian sweet rolls and top with cabbage slaw. Alternatively, stuff into small corn tortillas to make kalua pork tacos.