Ingredients

• 7 to 10 lb Pork Shoulder
• Liquid Hickory Smoke
• Coarse Sea Salt
• Low sodium Soy Sauce
• Rice

Optional Ingredient

• 4 Cups Cabbage – Cut into 1 inch squares

Directions

1. Trim most of the fat cap off of the pork shoulder and puncture the shoulder with the tip of the knife on all sides.
2. Rub the shoulder liberally with the liquid smoke and season heavily with salt.
3. Place the pork shoulder into the crock pot.
4. Cook on high for 7 to 10 hours. Around 1 hr per pound.
5. If you are including the cabbage, add the chopped cabbage with 90 minutes left on the cook.
6. Remove the pork shoulder and place into a large baking dish. Rest for 10 to 15 minutes.
7. Shred the pork shoulder and season with soy sauce.
8. Serve with rice and enjoy!