Kālua Pig & Cabbage

 My daughter-in-law Jaime was born and raised in Hawaii and when I saw this recipe from DELISH I knew I had to make it for her and she loved it! I can't believe how easy it was to make! Definitely best over sticky white rice.

• 3 

  to 5 lb. pork butt

• Flaky sea salt

• Freshly ground black pepper

• 1 tbsp. 

  Worcestershire sauce

• 3/4 

  head of green cabbage (about 1 3/4 lb.), chopped into 1" pieces

• 1/4 c. 

  reduced-sodium soy sauce

• Cooked white rice, for serving

1. Step 1Generously season pork with salt and pepper on all sides, then rub into meat with your fingers.
2. Step 2Place pork in a slow cooker. Add Worcestershire sauce and toss to coat. Cover and cook on low until pork is tender enough to shred with a fork, 7 to 9 hours, depending on size of pork. 
3. Step 3Shred meat with 2 forks, leaving any drippings in slow cooker. Add one-third of cabbage. Once cabbage cooks down, stir, add another one-third of cabbage, and repeat until all cabbage is wilted, about 30 minutes total.
4. Step 4Continue to cook on low until pork and cabbage are very tender, 30 to 60 minutes. Add soy sauce and stir to combine; season with salt and pepper, if needed.
5. Step 5Ladle pork, cabbage, and some juices over rice to serve.