Kalua Pork Torta with Pineapple Salsa

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.