Slow-Cooker Kalua Pork Shoulder

Ingredients

• 2 lb Pork Shoulder
• 1 tbsp coarse sea salt (Hawaiian alaea if you can find it)
• 2 tsp liquid smoke
• 3 cloves garlic, smashed
• ½ head Green Cabbage, cut into wedges
• Cooked white rice, for serving

Method

1. Pierce the Pork Shoulder all over with a knife, then rub in the salt, liquid smoke, and garlic — three ingredients doing the work of an underground oven.
2. Set it in the slow cooker on low for 8 hours. No liquid needed; it makes its own.
3. About 45 minutes before serving, tuck the Green Cabbage wedges into the juices around the meat to braise silky.
4. Shred the Pork Shoulder with two forks — it should collapse without protest — and toss it back through the smoky juices. Confirm pork is far past its 145°F (63°C) safe mark; at this point it's simply butter.
5. Serve over rice with the cabbage and plenty of the liquid from the pot.