Kalua Pork
Author: 
Recipe type: Main
 
Ingredients
  • 6 pound pork butt (or shoulder)
  • 1½ tablespoons Hawaiian sea salt
  • 1 tablespoon liquid smoke, Mesquite flavor
  • ¼ head of cabbage
  • Water
Instructions
  1. Place pork butt in the slow cooker fat side up.  Cover with Hawaiian rock salt, and drizzle liquid smoke over meat.
  2. I pour just enough water into the slow cooker so that it just covers the bottom of the pan, less than a quarter-inch of water.  Make sure you don't pour the water on the meat, just around it on the sides.
  3. Set slow cooker to 8 hours on low setting.
  4. Shred pork using 2 forks.
  5. Cut cabbage into large square pieces.  Boil for 5-7 minutes until tender.
  6. Line serving dish with boiled cabbage and top with shredded kalua pork.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/03/30/kalua-pork/