Ingredients
For the Pork:
- 4–5 lbs pork shoulder (Boston butt)
- 1 ½ tbsp Hawaiian sea salt (or coarse sea salt)
- 1 tsp liquid smoke (mesquite or hickory)
- 4 cloves garlic, crushed
- 1 tbsp fresh ginger, minced
- ½ cup water
For the Pineapple & Cabbage:
- 1 small green cabbage, chopped
- 2 cups fresh pineapple chunks
- 1 tbsp coconut oil
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar
- 2 green onions, sliced
Instructions
1. Prepare and Sear
- Rub pork shoulder evenly with salt, garlic, and ginger.
- Heat Nutri-Stahl 7 QT on medium heat.
- Place pork fat-side down and sear for 4–5 minutes until lightly browned.
2. Build Flavor
- Turn heat to low.
- Add liquid smoke and water around (not over) the pork.
- Cover tightly with the Nutri-Stahl lid.
3. Slow Cook (Waterless Method)
- Cook on low heat for 3.5–4 hours.
- Do not lift the lid frequently—allow natural moisture circulation.
- Pork is ready when it shreds easily with a fork.
4. Prepare Pineapple & Cabbage
- Remove pork and set aside to rest.
- In the same pot, add coconut oil, cabbage, and pineapple.
- Sauté on medium-low heat for 8–10 minutes.
- Add soy sauce and brown sugar; toss until slightly caramelized.
5. Shred and Combine
- Shred pork and return to the pot.
- Mix with cabbage and pineapple until evenly combined.
- Garnish with green onions.
