20 servings... Prep time: 10 minutes... Cook time: 8 hours

Necessities

  • 6 qt. crock pot
  • Cutting board and knife
  • Fork and pair of tongs

Ingredients

  • One 8 lb pork butt (aka pork shoulder)
  • 1 3.5 oz. bottle of Wrights liquid smoke
  • 1 teaspoon course-ground pepper
  • 1 tablespoon Hawaiian salt (Alaea)
  • 1 medium head cabbage

Instructions

  1. Place pork butt in crock pot, skin side up.
  2. Evenly pour 1/2 bottle of liquid smoke atop pork butt.
  3. Sprinkle salt, then pepper, evenly across top of pork butt.
  4. Set crock pot on low for 7 hours.
  5. 7 hours later, chop half a head of cabbage into strips (approximately the length and width of your little finger.
  6. Use fork and tongs (I like to use two forks instead) to shred pork well.
  7. Add chopped cabbage to shredded pork.
  8. Mix with shredded pork and cabbage in crock pot with tongs.   Leave crock pot on low.
  9. Wait another 45 minutes for cabbage to cook and soften.

 

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