Description
The flavors imparted from this traditional cooking method are unmatched and unique. Cabbage is added for extra flavor, color, and texture. This combination is one you can make at home in the oven to transport you to an outdoor Hawaiian Luau. Aloha!
Instructions
- Heat oven to 270ºF.
- Pierce pork all over with a sharp knife.
- Rub Kiawe Smoked Salt all over the meat being sure some of the flavorings gets into the pierced holes.
- Wrap meat in aluminum foil and place meat in a baking dish. Cook for 10-12 hours, until the meat is fork tender.
- Remove pork from foil and reserve juices to a bowl. Set aside. Shred pork in the pan and cover to keep warm.
- Heat a large saucepan over medium heat until warm. Add one cup of reserved juices and cabbage. Cook until cabbage is beginning to wilt, about 5 minutes.
- Stir cook cabbage mixture into shredded pork. Add remaining reserved juices as needed.
- Serve hot and enjoy!