Hawaiian Kalua Pork with Cabbage and Smoky Flavor

1. 1

   Rub the pork shoulder with sea salt, black pepper, and liquid smoke evenly on all sides.

2. 2

   Place the seasoned pork in a slow cooker with one cup of water, cover, and cook on low for 6-8 hours.

3. 3

   After the pork is cooked, shred it using two forks and set aside, reserving some juices.

4. 4

   In a large skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until fragrant.

5. 5

   Add sliced cabbage to the skillet and cook until tender, about 10 minutes, stirring occasionally.

6. 6

   Mix the shredded pork with the sautéed cabbage, adding reserved juices for extra flavor.

7. 7

   Serve the Kalua pork with cabbage hot, garnished with chopped green onions if desired.

Per serving