The smoky saltiness of the pork went very well with the sweet-tart cabbage salad. The toasted almonds in the salad added just the right amount of sweet... *nom nom*
1 (6 pound) pork butt or shoulder roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place
roast in a slow cooker.
Cover, and cook on Low for 3 hours per pound of pork.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten
1 tsp sesame oil
1/3 cup sliced almonds
1 head cabbage, finely chopped
6 green onions, sliced thin
2/3 cup olive oil
2 tablespoons water
1/4 cup cider (or rice wine) vinegar
1 tablespoon raw honey
½ tablespoon organic chicken base
salt and pepper
Toast almonds in a skillet on the stove about 10 minutes until lightly toasted. Watch carefully, they can burn quickly.
Mix cabbage and green onions in a large bowl.
Wisk oil, water and vinegar in a bowl. Add honey and chicken base. Mix well. Taste, and add more honey, salt and pepper to taste.
Just before serving, add almonds and sesame seeds to cabbage mixture.
Pour on dressing and toss well.