While this dish definitely lacks photographic appeal, it makes up for its appearance in taste.
By Sarah Schiffman
- 3-4 pounds pork butt
- 1 tablespoon liquid smoke
- Sea salt
- 1 head green cabbage sliced into thin strips
- 2 medium onions sliced into thin strips
- 1 cup chicken stock or broth
- Preheat the oven to 325. Rub the pork with the liquid smoke and salt. Wrap pork tightly in aluminum foil and place in a shallow roasting pan. Roast in the oven for 4-5 hours or until the meat reaches an internal temperature of 170. Remove the pork from the oven and let it cool until it reaches a temperature in which it can be handled.
- While the pork is cooling, place the cabbage, onion, and chicken stock in a skillet and saute on medium-high heat until the vegetables are soft but not brown and the chicken stock is mostly gone.
- Pull the pork into thin shredded strips and combine with the onion and cabbage in a baking dish. Place in the oven (still heated at 325) and let cook for an additional 30min-1hour until the flavors have combined.
- Serve as desired.