Yield: 8-12 servings
Pork butt and pork shoulder are the same cut of meat. It is a fatty cut, which makes it delicious, but there are ways to mitigate the amount of fat in the final dish – see Step 3. Serve this dish over rice.
- 1 4-6 pound pork butt roast
- 2 tablespoons Hawaiian sea salt
- 2 tablespoons liquid smoke
- 2 cups shredded cabbage
- Rub the pork roast all over with sea salt.
- Place the pork roast, liquid smoke, and water (enough to cover the pork) in the slow cooker. Set on low and cook for 8-10 hours.
- Remove the pork from the slow cooker and set it aside to cool. While it cools, remove the juices from the pot and put them in a container in the freezer. The fat will solidify on top. Remove the fat, keeping only the juices.
- Shred the pork, add the juices to moisten, and toss with the cabbage. You may want to reheat the pork/juice/cabbage mixture in a pan on the stove. Serve immediately over rice. Delicious!
Note: To serve this dish for a party, simply toss the cabbage with the shredded pork and juices and put the mixture back in the crock pot to stay warm.