Enjoy this kalua pork-inspired pulled pork with garlic!
| Prep Time: | 20 mins |
| Cook Time: | 16 hrs 5 mins |
| Total Time: | 16 hrs 25 mins |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 6 pounds bone-in pork butt
- 2 tablespoons minced garlic
- 1 tablespoon liquid mesquite smoke flavoring (such as Wright’s®)
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- 1 medium head green cabbage
- 1 medium sweet onion, sliced (such as Vidalia®)
- 1 cup water
- 1 teaspoon chicken soup base (such as Better than Bouillon®)
Instructions
- Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
- Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
- Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
- Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
- Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 503 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |