6 pound pork roast
1 Tbsp. liquid smoke
1 bag of shredded cabbage
The first thing I do is cut off as much of the fat off the roast as possible. It is so much easier to cut fat off the roast when it is frozen or cold than when it is warm. When you have gotten as much of the fat off the roast, pierce it all over with a large fork or knife. Rub the Sea salt into the meat with your hands. Then, do the same thing with the liquid smoke. Rub it in as good as you can & if you think it needs a little more, then add some more! Place the roast into the crock pot. You will want to do this the night before you are planning to eat - this meat needs to cook on low for about 20 hours!
After 20 hours, remove the meat and shred it with a couple forks and then return to the crock pot. In the meantime, strain the liquid to get rid of the "floaties" and then pour it back over the shredded meat.
About an half hour before serving, add the bag of cabbage and mix with the meat. I love the cabbage, it adds just the right texture to the pork.
I hope this pork makes you think of your last luau!