Prep time: 10 minutes
Cook time: 1-3 hours
-7lb bone-in pork butt or shoulder
-1 tbsp liquid smoke
-1 tbsp kosher salt
-1/2 head cabbage, coarsely chopped
*Halal Note: you can use beef brisket, goat, lamb, or chicken thighs (cut the time for chicken to 1 hour)
For this recipe, you can use an instant pot, slow cooker, or the oven. Temperature and timing vary.
Place the pork roast, fat side up, in your slow cooker. Season with the liquid smoke and salt. Cook on low for 9-10 hours. Shred meat in the slow cooker.
An hour before serving, carefully lift pork out of the slow cooker (do not strain out the juices) and place cabbage at the bottom of the slow cooker.
Place the pork on top of the cabbage, place lid back on and cook for another hour.
Shred pork, serve, and enjoy!
**To cook in the oven, score the pork butt all over and season. Place in a roasting pan, cover tightly with foil or banana leaves (and then wrap with foil). Roast for 3-4 hours at 325F or until the meat is very tender. During the last 30 minutes, add the cabbage and let it cook. After the time is up, let it cool some and then shred, adding back some of the juices and cabbage, and mix well. Enjoy!