Kalua Pork Torta with Pineapple Salsa

• 3 pounds Pork Shoulder
• 1- 1/2 Tablespoon Sea Salt (or Kosher Salt)
• 1- 1/2 Tablespoon Liquid Smoke
• 1 whole Fresh Pineapple, Small Dice 1/4 Inch
• 1 whole Red Bell Pepper, Finely Diced, 1/8 Inch
• 1 whole Large Jalapeno, Finely Diced 1/8 Inch
• 1/4 whole Red Onion, Finely Diced 1/8 Inch
• 2 Tablespoons Fresh Cilantro, Minced
• 2 cups Bottled Bbq Sauce, Your Favorite Brand
• 12 ounces, weight Pineapple, Chunks
• 1 whole Habanero Chile, Seeded And Chopped
• 12 whole Torta Buns Or Soft Kaiser Rolls
• 1 head Savoy Or Napa Cabbage

1. Cut excess fat from pork, rub with salt and place in a slow cooker.
2. Pierce with a carving fork.
3. Pour liquid smoke over pork and pat into the pork.
4. Cover the slow cooker and cook pork on low for 8 to 10 hours.
5. Prepare the salsa by tossing the pineapple, red bell pepper, jalapeno, red onion and cilantro together.
6. Refrigerate until serving.
7. Combine bbq sauce, pineapple and habanero together in a food processor or blender.
8. Pulse until well blended and smooth.
9. Heat in a small sauce pan and set aside.
10. To serve, warm the buns.
11. Place a layer of cabbage on the bottom bun.
12. Top with Kalua pork and pineapple salsa.
13. Drizzle with bbq sauce.

pork shoulder, salt, liquid smoke, fresh pineapple, red bell pepper, red onion, fresh cilantro, bbq sauce, weight pineapple, habanero chile, kaiser rolls, savoy

Taken from tastykitchen.com/recipes/main-courses/kalua-pork-torta-with-pineapple-salsa/ (may not work)