• 3-5 lb Pork Butt or Pork Shoulder
• 1 T liquid smoke
• 2-3 T red Hawaiian Sea Salt
• 1/2 head cabbage, cut into strips

Prepare the pork by taking a fork and puncturing it several times all over. Place the pork butt into the slow cooker. Coat with the liquid smoke. Salt the pork well on both sides using the Hawaiian sea salt.

Set the slow cooker to low and cook for 6-10 hours. Once the pork is cooked through, it should be incredibly tender. Shred the pork with two forks and top with the cabbage. Cook for an additional hour or until cabbage is soft and wilted.

Serve with rice, teriyaki sauce, and Hawaiian Macaroni Salad.