Description
Tender shredded pork, slow-cooked to perfection, is paired with sweet and savory cabbage and onions. A comforting, flavorful meal.
Ingredients
Units
Scale
- 3-4 lbs (1400-1800 g) pork butt
- 1 tbsp liquid smoke
- Sea salt
- 1 head green cabbage sliced into thin strips
- 2 medium onions sliced into thin strips
- 1 cup (237 ml) chicken stock or broth
Instructions
- Preheat oven to 325°F (163°C).
- Rub the pork with 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°F (77°C).
- Remove the pork from the oven and let it cool until it can be handled.
- Place the cabbage, onion, and chicken stock in a skillet and sauté 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 (at 325°F (163°C)) and cook for an additional 30 minutes to 1 hour, until the flavors have combined.
- Serve.
Notes
- For a richer flavor, use bone-in pork butt.
- If you don’t have liquid smoke, you can add 1 teaspoon of smoked paprika instead.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100