Ingredients
- 5-7 lbs of bone-in pork shoulder
- 2 teaspoon Hawaiian Alaea sea salt
- ¼ cup light soy sauce
- 1 tablespoon liquid smoke, optional but highly recommended
- 3+ cups of water
- 1 head of cabbage, coarsely sliced
Instructions
Prepare the Pork
- Using a sharp knife, make 5-7 slits in the pork 1-2 inches deep or all the way down to the bone.
- Sprinkle Hawaiian Alaea sea salt on all sides of the pork and inside the slits.
- Once the pork is seasoned, select your choice of cooking method below.
Oven Method
- Heat a large oven-safe pot, such as a Dutch oven, over medium-high heat on the stovetop and add enough oil to coat the bottom. Add the pork and brown on both sides.
- Once the pork is nicely browned, turn off the heat and pour in soy sauce, liquid smoke, and enough water to cover the pork halfway.
- Cover and put the Dutch oven in a 350°F oven for about 2 hours, or until the pork is fork tender. Flip the pork halfway through cooking. You may need more or less time depending on the size of your pork. Check it periodically during the final hour of cooking.
- Remove the pot from the oven and carefully transfer the pork into a large bowl or tray. Once the pork is cool enough to handle, shred into bite-sized pieces.
- Use a fat skimmer or ladle and skim off as much fat as you can from the braising liquid.
- On the stovetop, bring the braising liquid to a boil and add sliced cabbage. Cover and simmer over medium-low heat until the cabbage is tender.
- Turn off the heat and return the shredded pork to the pot with the cooked cabbage and mix well.
Instant Pot Method
- Heat up the inner pot using the "Sauté" function and add enough oil to coat the bottom. Brown the pork shoulder on all sides.
- Add soy sauce and liquid smoke and add enough water until the pork is half submerged. Use high pressure and cook for 1-1.5 hours, depending on the size of your pork.
- When the time is up, quick release the pressure. Carefully remove the pork and place it in a large bowl or tray to cool. Shred into small pieces.
- Skim off as much fat as you can from the braising liquid. Add sliced cabbage and cook at high pressure for 1 minute. Quick release the pressure when the time is up.
- Return the shredded pork to the Instant Pot with the cooked cabbage and braising liquid. Mix until well incorporated.
Slow Cooker Method
- Heat a large pot or skillet over medium-high heat and add enough oil to coat the bottom. Add the pork and brown on all sides.
- Put the pork in the slow cooker then add soy sauce and liquid smoke. Fill with water until the pork is submerged halfway. Set on low heat and cook for about 8 hours, or until the pork is fork tender. Flip the pork halfway through cooking.
- Carefully remove the pork and let it rest in a large bowl or tray. Shred the pork once it's cool enough to handle.
- With a ladle, skim off the fat in the braising liquid. Turn the heat to high then add sliced cabbage to the slow cooker and cook until tender.
- Turn the heat off and return the shredded pork to the slow cooker along with the cooked cabbage and mix well.
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