[phatch]

Kahlua pork with cabbage.

Sear off the pork shoulder, remove; deglaze with water. Add salt, liquid smoke. Return pork, pressure cook high 90 minutes. Natural release. Remove pork. Remove 1/2 cup of liquid for the pork.

Add head of green cabbage already cut in 1 inch squares. Bring to a simmer, stir occasionally until tender, about 5 minutes.

Meanwhile, shred the pork coarsely. Add some of the braising liquid as desired. Add about 2 cups of the pork back to the cabbage, stirring to combine. When tender, check for seasoning.

Serve over rice being sure to get some of the juice to drizzle down into the rice.

 

[phatch]

Hmm, cost.

Pork was half of a whole shoulder I've had in the freezer for a while. The other half will become birria is the current plan. So somewhere around $6.50 for those 3 pounds.
The bottle of liquid smoke is way old. I'm gonna chalk that one up as virtually free. I've spent more storing it than it would have cost.

Cabbage was about $3.00 for the head.

Rice, that's a 25 pound bag of Japanese short grain, $1.25 estimate for what I cooked. It will feed 5 of us at leasttwice. I'll need to make more rice and cabbage to use up all the pork.

$10.75 total.