Looking for a winner dish to serve on game day? This super, easy Hawaiian inspired pulled pork recipe will serve a hungry crowd. We like to serve it in the traditional style, over rice, but you can get creative and serve it in a slider or tortilla as well. You’ll need to plan ahead because the slow cooking method is the trick to tender and succulent meat. Prep it right before bed the night before you want to serve it and you’ll wake up to a nearly finished dish.
No gluten, dairy, soy, nuts, sugar, nuts or egg
Prep time: 15 minutes
Total time: 8-10 hours
4 lbs boneless pork shoulder roast*
1 T Hawaiian sea salt (or substitute with another coarse sea salt)
⅓ cup liquid smoke
½ head large green cabbage
Optional for serving: brown rice
Special equipment: slow cooker
If your roast is tied then remove strings and throw away. Rub 1 T sea salt into the meat and place in the slow cooker.
2. Pour the liquid smoke over the roast and turn to coat.
3. Set the slow cooker on low and cook for 8-10 hours until meat falls apart easily.
4. About 1 hour before serving remove the roast and set on a large board. Using two forks, shred the pork apart removing any large fatty pieces. Be sure and reserve as much liquid as you can.
5. Chop the cabbage into small 1-inch dice and place in the bottom of slow cooker and place the shredded pork on top.
6. Cook for one hour to soften the cabbage, then stir together before serving.
*Cook’s Note: We prefer to source our pork from farmers who raise their animals in their natural environment (usually that means pasture raised) and without any growth hormones to ensure low toxicity exposure while getting high-quality nutrients. Find out where your local farmers are by going to Eat Wild.