Garlic Pulled Pork

01Method

1. 1

   Debone the pork butt. Mix together the garlic, liquid smoke, salt, and pepper, then massage the mixture thoroughly into the meat.

2. 2

   Line the base of a slow cooker with cabbage leaves, then arrange a single layer of onion slices over them. Set the pork on top.

3. 3

   In a microwave-safe cup, stir the chicken base into the water and heat on high for about 45 seconds until fully dissolved. Pour the broth over the pork, scatter the remaining onion on top, and cover everything with another layer of cabbage leaves. Put the lid on.

4. 4

   Cook on Low for 8 hours. Flip the pork and, if necessary, ladle out excess liquid so the top 2 inches of meat remain exposed. Replace the lid and continue cooking on Low for another 8 hours, until the meat is completely fork-tender.

5. 5

   Move the pork to a large bowl and pull it apart using two forks, drizzling in some of the cooking juices to keep it moist. Serve on its own or spooned over the braised cabbage mixture.