Slow-Cooker Kalua Pork Sandwiches With Crispy Asian Slaw Recipe

• 1 whole pork butt, 5 to 6 pounds
• Kosher salt
• 1 tablespoon liquid smoke
• 2 tablespoons soy sauce
• 1 cup water
• 1 small head purple cabbage, cored and thinly sliced
• 1 small onion, peeled and thinly sliced
• 1 tablespoon sesame oil
• 1/2 tablespoon rice wine vinegar
• Freshly ground black pepper
• 1 package Hawaiian bread rolls

1. Place pork in slow cooker and pierce all over with a fork. Rub with salt, liquid smoke, and soy sauce. Add water. Cover and cook on low for 18 hours, turning once.
2. Combine cabbage, onion, sesame oil, and vinegar. Season with salt and pepper. Stir to combine and refrigerate until ready to use, at least one hour and up to overnight.
3. Remove pork from the slow cooker and shred meat. Mix with juices to moisten and season to taste with salt and pepper. Serve pork tucked into rolls, topped with slaw.

pork butt, kosher salt, liquid smoke, soy sauce, water, purple cabbage, onion, sesame oil, rice wine vinegar, freshly ground black pepper, bread rolls

Taken from www.seriouseats.com/recipes/2013/12/slow-cooker-kalua-pork-sandwiches-crispy-asian-slaw-recipe.html (may not work)