After posting this picture on Facebook and Instagram, I’ve gotten quite a few requests for the recipe. Honestly? It was a super simple recipe I found on Allrecipes.com (here’s the cached version; Allrecipes was down for maintenance while I was writing this post). It consists of a 6-pound pork butt roast, 1 1/2 tablespoons of Hawaiian sea salt (we found this at Cost Plus World Market) and a tablespoon of liquid smoke — we opted for the mesquite.
First pierce the roast all over with a barbecue grill fork (you know, the massive fork that comes with your grill set?), then rub the sea salt all over (get inside those crags!), then rub the liquid smoke all over it. It is very effective smokiness.
We then set the roast to cook at low for 10 hours. At the 10-hour mark, we turned it, then let it cook another six hours. After the roast came out, we separated as much fat as possible from the drippings, then added the shredded cabbage to the slow cooker until it was a little bit wilted. After the cabbage was cooked, it was mixed in with the shredded meat!