Kalua Pig and Cabbage

Ingredients:

1 (6 pound) pork butt roast (or shoulder)
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
1 head of cabbage cut up (not thin)

Directions:

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. For the last hour of cooking add the cabbage to the pot and stir. Remove meat& cabbage from slow cooker, and shred, adding drippings as needed to moisten.

TIP: You will notice that there is a lot of oil in the slow cooker and you want to get rid of it. After pulling out all of the meat and cabbage, pour the juices into a container and pop in the freezer for 30 mins or longer. The fat should rise to the top and harden up enough to skim it off easliy so you can use just the juices.

OH.MY.GOODNESS. I love love Hawaiian food and my favorite meal to buy is the Kaulua pig and cabbage, on the lunch plate you get rice and macaroni salad too. I didn't think it would taste the same, but oh yes it does! I love this recipe and it's so simple. M loved it too, he was a bit puzzled by the cabbage, he isn't big on it.