Kalua Pig with Cabbage (Gluten-Free)

Ingredients

• about 1810 g Pork Shoulder (Boston Butt)
• 2 tbsp Hawaiian Sea Salt
• 1 tsp Liquid Smoke
• 1 head Cabbage, shredded
• 2 tbsp Gluten-Free Tamari

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 1810 g pork shoulder into your slow cooker. Generously rub the entire surface of the pork shoulder with the 2 tbsp Hawaiian sea salt and the 1 tsp liquid smoke.
2. 2Add the 1 head of cabbage, shredded, over the top of the pork shoulder in the slow cooker.
3. 3Pour the 2 tbsp gluten-free tamari evenly over the shredded cabbage.
4. 4Secure the lid on the slow cooker. Cook on the LOW setting for 6 to 8 hours. The pork is done when it is very tender and can be easily shredded with two forks. The internal temperature should reach at least 91°C.
5. 5Carefully remove the pork shoulder from the slow cooker and place it on a clean cutting board or in a large bowl. Using two forks, shred the pork into bite-sized pieces.
6. 6Return the shredded pork to the slow cooker and mix it thoroughly with the cooked cabbage and accumulated juices.
7. 7Serve the Kalua Pig with Cabbage hot. It is delicious served with gluten-free rice.

Substitutions

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