Ingredients:
- 2-3 lb pork butt (sometimes labeled pork shoulder)
- 3 Tbsp liquid smoke(found in a bottle by the bbq and hot sauces, mesquite is more mellow, hickory is stronger)
- 3 Tbsp Hawaiian salt
- Enough water to fill crockpot 1/2 way after pork is inside
- 1 head of cabbage
Directions
1. Combine pork, liquid smoke & Salt in Crock Pot.
2. Cook 4-6 hours on high or 8-10 on low.
3. Remove pork and shred with fork.
4. Place cut up cabbage in remaining broth and cook on high until tender to liking.
5. Place pork and cabbage in dish together and serve with Sticky Hinode Rice.
