Kalua Pig

Method

1. Rub the pork shoulder thoroughly with hawaiian salt, pressing the salt into the meat to ensure even seasoning.
2. Pour the liquid smoke over the seasoned pork shoulder, coating all sides to replicate the traditional imu pit-roasting flavor.
3. Place the pork shoulder in a snug baking dish, cover tightly with foil, and roast in a preheated oven at 175°C (350°F) for 25 minutes.
4. While the pork roasts, shred the cabbage into thin strips and set aside.
5. Once the pork is tender and cooked through, remove it from the oven and use two forks to shred the meat directly in the baking dish, incorporating the rendered juices.
6. Add the shredded cabbage to the baking dish and toss it with the shredded pork and accumulated cooking juices until the cabbage is lightly wilted.
7. Divide the kalua pig and cabbage mixture evenly between two plates and serve immediately.