Smoky Hawaiian Slow-Cooker Pork with Cabbage

A three-ingredient slow-cooker dish infused with the flavor of hickory smoke, thanks to Vanns Hickory Smoked Sea Salt.

Smoky Hawaiian Slow-Cooker Pork with Cabbage

This recipe couldn't be simpler, but its three ingredients bring a surprising depth of flavor. The pork, braised in a slow cooker in its own juices, becomes fall-apart tender, while the Vanns Hickory Smoked Sea Salt brings a smokiness that you'd only expect to find in something cooked over flames. The cabbage rounds out this complete meal, adding some vegetable lightness and buttery softness. Serve with some rice (or cauliflower rice!) to soak up all the juices, and your dinner is ready!

Spices used in this recipe

Hickory Smoked Sea Salt



  1. Toss the cubes of pork with the Hickory Smoked Sea Salt until evenly combined. Place the pork in your slow-cooker and set to low. Cook for 8-10 hours, until pork is tender and falls apart at the touch of a fork.
  2. Stir the shredded cabbage into the pork and cook on low for 1 more hour, until cabbage is tender.
  3. Remove the pork from the slow cooker and shred with two forks. Toss with the liquid left in the slow cooker and season with more smoked salt if desired. Serve with rice or cauliflower rice!

Serves 6-8 people as a main dish.

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