Ingredients
3 to 5 lb. pork butt
Flaky sea salt
Freshly ground black pepper
1 tbsp. Worcestershire sauce
3/4 head of green cabbage (about 1 3/4 lb.), chopped into 1" pieces
1/4 c. reduced-sodium soy sauce
Cooked white rice, for serving
Preparation
Step 1Generously season pork with salt and pepper on all sides, then rub into meat with your fingers.Step 2Place pork in a slow cooker. Add Worcestershire sauce and toss to coat. Cover and cook on low until pork is tender enough to shred with a fork, 7 to 9 hours, depending on size of pork. Step 3Shred meat with 2 forks, leaving any drippings in slow cooker. Add one-third of cabbage. Once cabbage cooks down, stir, add another one-third of cabbage, and repeat until all cabbage is wilted, about 30 minutes total.Step 4Continue to cook on low until pork and cabbage are very tender, 30 to 60 minutes. Add soy sauce and stir to combine; season with salt and pepper, if needed.Step 5Ladle pork, cabbage, and some juices over rice to serve.
Just pop your pork into the pot in the morning and let it cook in its own juices for hours. The wilted cabbage not only adds a touch of green, but also balances out an otherwise meaty meal. Although this dish from the islands is often served at a lū’au, it’s perfectly suited for a chilly autumn or winter evening. And don’t forget the rice—a crucial carbohydrate element that ties the recipe together!
