My slow-cooker pork has four ingredients and takes less than 10 minutes to prep. The result tastes just like the luscious slow-roasted kalua pork that's served in Hawaii.
Ingredients
- 7 bacon strips, divided
- 1 boneless pork shoulder butt roast (3 to 4 pounds), well trimmed
- 1 tablespoon coarse sea salt
- 1 medium head cabbage (about 2 pounds), coarsely chopped
Instruction
- Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
- Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
- Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.
