This is the pulled pork and cabbage that is served at Hawaiian barbecue places.
1 pork shoulder ~4lb (trim most of the fat)
1 tbsp liquid smoke
1.5tbsp Hawaiian sea salt (or regular sea salt)
1tbsp Hawaiian sea salt
Rub the pork shoulder with liquid smoke and 1.5tbsp sea salt, then put in the crock pot overnight until it pulls apart with a pair of forks (up to 20hours). Even though no liquid went in, there will be quite a bit of meat juice when it's done. Remove the bones and pull the pork apart into shreds, then slice the cabbage into shreds, add it to the crock pot and toss (like a salad) with another tbsp salt. Continue cooking on low for 45min-1hour until the cabbage is al dente.
Serve with white rice.
It's amazing how easy this is to make (and in quantity), great for bringing to a pot-luck. Less wary children can also be tricked into eating cabbage too.