Unverified recipe
Ingredients, amounts, and steps not yet verified with original source recipe.
Ingredients
| 3 slices | bacon |
| 2.3 kg | Boston Butt roast |
| 25 g | Alaea Red Hawaiian Coarse Sea Salt |
| 240 g | water |
| 5 cloves | peeled garlic |
| 1 head | cabbage |
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Directions
- 1. Set pressure cooker to saute
- 2. Fry 3slices bacon (brown on both sides)
- 3. Cut 2.3kg Boston Butt roast (bone-in or out) into equal sections
- 4. Cover roast with 25g Alaea Red Hawaiian Coarse Sea Salt (~¾ tsp per 1 lb of meat)
- 5. Add 240g water to pressure cooker
- 6. Place roast and 5cloves peeled garlic in pressure cooker
- 7. Cook on high for 90 min
- 8. In the liquid from the pig, place 1head cabbage wedges in pressure cooker
- 9. Cook on high for 1-5 minutes
Slow Cooker Directions
- Line slow cooker with 3 slices of bacon
- Cut the skin from the roast (you can leave a little)
- 3 Weigh the roast. Because the long cooking time, salt will concentrate.
- Place ¾ teaspoon of medium-coarse salt to 1 pound of meat (fine salt is about half that amount).
- Place whole cloves inside the roast (cut a pocket)
- Add the salt
- Place the roast on top the bacon skin side up.
- Cook on low for 16 hours. (Do not add liquid)
| Start Time | End Time |
| ---------- | -------- |
| Midnight | 4pm |
| 1 am | 5 pm |
| 2 am | 6 pm |
| 3 am | 7 pm |
| 4 am | 8 pm |
| 5 am | 9 pm |
| 6 am | 10 pm |
| 7 am | 11 pm |
| 8 am | Midnight |
| 9 am | 1 am |
| 10 am | 2 am |
| 11 am | 3 am |
| Noon | 4 am |
| 1 pm | 5 am |
| 2 pm | 6 am |
| 3 pm | 7 am |
| 4 pm | 8 am |
| 5 pm | 9 am |
| 6 pm | 10 am |
| 7 pm | 11 am |
| 8 pm | Noon |
| 9 pm | 1 pm |
| 10 pm | 2 pm |
| 11 pm | 3 pm |