Kalua Pork & Cabbage (Hawai'i-Style Plate Lunch)

4-6 Lbs of Boneless Pork Butt/Shoulder

~1/4 Cup Shoyu/Liquid Aminos/Soy Sauce (optional)

1 Tbsp Coarse Salt

~1 Cup Water

1-4 Tbsp Liquid Smoke

Cabbage, quartered

Banana Leaf (Optional)

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Cut Pork Butt to fit in Slow Cooker. Rub with coarse salt.

Place Banana leaf in pot, place pork on top, leaving leaf edges to wrap over meat.

Add water, shoyu, and liquid smoke.

Wrap leaf edges over meat, place cover.

Cook for 8-10 hours on low, or 6-7 on high.

Add Cabbage for the last 2 hours.

Can alternatively be baked @350 for ~3 hours. Place in baking dish & wrap with tin foil.

Let meat sit ~15-30 minutes to cool, and then shred. Either shred the cabbage in with it, or use it as a side.

Serve with rice and mac salad.

edit: P.S. Reserve as much rendered liquid as you care to to re-add to the shredded pork. Discard the banana leaf after cooking if you decide to use it.