Ingredients
1 boneless pork shoulder, about 5 pounds
2 Tablespoon Kosher Salt
1 1/2 T. Mesquite liquid smoke
1 1/2 T. Hickory liquid smoke
Outer leaves of cabbage, about 6
Heavy Duty foil sufficient to wrap shoulder
Preparation
Remove cabbage leaves and wash and dry or spin. Place a layer of leaves on wide heavy foil. Place pork on cabbage leaves and bring up sides of foil. Sprinkle salt on interior and exterior of pork. Then sprinkle and rub with liquid smokes. Overflow of salt and flavoring should remain in foil. Also use pepper if desired.
Cover sides and top of pork with more cabbage leaves, then seal the foil tightly as possible.
Place in slow cooker on low for 9-10 hours.
Cool to workable temperature when done, then shred, removing cabbage and any fat or sinew that is visible. Defat liquid left in slow cooker and reduce. This can be added back into pork to moisten and enhance flavor or could be used as a sauce.
Good served with rice and lightly sauteed chopped cabbage. Freezes well for make ahead meals. Also makes good sandwiches with barbecue sauce added.
