Kalua Pig In A Slow Cooker

• 6 lbs boston butt (also called pork shoulder)
• 1 tablespoon hawaiian sea salt
• 1 tablespoon liquid smoke
• 1 bay leaf
• 2 garlic cloves, gently smashed
• 1/4 cup water
• 2 tablespoons cornstarch, dissolved in 3 tbsp cold water
• 1 medium savoy cabbage or 1 medium napa cabbage, shredded

1. Poke roast all over with carving fork. Rub thoroughly with salt and liquid smoke (wear disposable gloves or your hands will smell of smoke for days!). Place pork, bay leaf, garlic and water in slow cooker.
2. Cover and cook on Low 16-20 hours, turning once. (You can also cook 3 hours on high then 7 hours on low if you need it to be done the same day.).
3. About 3 hours before meat is done, skim off as much fat from juices as possible then remove bay leaf and garlic. Add cabbage. (If it doesn't all fit, just use as much as will fit - it will cook down.) Re-cover and continue cooking on low.
4. Remove meat from slow cooker and shred, using two forks. Drain juices from pot into a large glass measuring cup. Put 1 1/2 cups of juices into a saucepan; return the rest of the juices to the slow cooker with the shredded meat and cabbage. Reduce slow cooker to Keep Warm.
5. Bring juices in saucepan up to a boil. Drizzle in cornstarch slurry. Pour gravy into a sauceboat and serve alongside the meat. Serve with sticky rice, or with Hawaiian or Portuguese sweet rolls. You can offer barbecue sauce on the side, but you won't need it!

boston butt, hawaiian sea salt, liquid smoke, bay leaf, garlic, water, cornstarch, savoy cabbage

Taken from www.food.com/recipe/kalua-pig-in-a-slow-cooker-333444 (may not work)