Kalua Pork Torta with Pineapple Salsa

Ingredients

• 3 pounds Pork Shoulder
• 1-½ Tablespoon Sea Salt (or Kosher Salt)
• 1-½ Tablespoon Liquid Smoke
• 1 whole Fresh Pineapple, Small Dice 1/4 Inch
• 1 whole Red Bell Pepper, Finely Diced, 1/8 Inch
• 1 whole Large Jalapeno, Finely Diced 1/8 Inch
• ¼ whole Red Onion, Finely Diced 1/8 Inch
• 2 Tablespoons Fresh Cilantro, Minced
• 2 cups Bottled Bbq Sauce, Your Favorite Brand
• 12 ounces, weight Pineapple Chunks
• 1 whole Habanero Chile, Seeded And Chopped
• 12 whole Torta Buns Or Soft Kaiser Rolls
• 1 head Savoy Or Napa Cabbage

Preparation Instructions

Cut excess fat from pork, rub with salt and place in a slow cooker. Pierce with a carving fork. Pour liquid smoke over pork and pat into the pork. Cover the slow cooker and cook pork on low for 8 to 10 hours.

Prepare the salsa by tossing the pineapple, red bell pepper, jalapeno, red onion and cilantro together. Refrigerate until serving.

Combine bbq sauce, pineapple and habanero together in a food processor or blender. Pulse until well blended and smooth. Heat in a small sauce pan and set aside.

To serve, warm the buns. Place a layer of cabbage on the bottom bun. Top with Kalua pork and pineapple salsa. Drizzle with bbq sauce.