Serves 6 to 8
5 pounds bone-in pork butt
1/4 cup liquid smoke
1/2 cup water
1 tablespoon dried rosemary
1/2 tablespoon black pepper
2 tablespoons Hawaiian Sea Salt
1 small Maui onion, thinly sliced
1 small head cabbage, steamed and shredded
Additional Hawaiian Sea Salt, to taste
Steamed white rice
Place pork, fat side up in a 6 quart Crock pot. Combine liquid smoke and water, pour over pork. Sprinkle with rosemary, pepper and Pa’akai o ka Aina Sea Salt. Place onion slices around pork. Cover and cook for 6-8 hours or until pork is very tender. Remove and shred the meat. Add cabbage. Pour cooking liquid to taste. Serve over rice.
Hawaiian White Sea Salt From Hawaii Islands – 2lb Bag
Hawaiian White Sea Salt
Sun Evaporated from Hawaiian Sea Water
Hawaiian White Papohaku Sea Salt (Fine) – Made in Hawaii, USA – Packaged by The Spice Lab Inc.
Hawaiian White Papohaku Sea Salt (Fine / Table Salt)
White Hawaiian Papohaku salt is named for Molokai's famed white-sand beach.
It is distinguished by its evocative and complex flavor bouquet and seductively silken texture.