For the pulled pork I pretty much followed my faithful slow cooker kalua pork recipe, except I added a quartered orange and garlic plus a splash of passion fruit rum. For the banana bread, use your favorite recipe, as long as the bread can be sliced and griddled without falling apart. I made a quick cabbage slaw using coconut white balsamic vinegar, lemon sugar, and shredded red cabbage. If you don't have smoked sea salt, passion fruit rum, coconut white balsamic vinegar, and lemon sugar, you should be fine using regular sea salt, another rum (or skipping the rum altogether), a light vinegar (like cider or rice wine), and regular white sugar. —Joy Huang | The Cooking of Joy
boneless pork butt/shoulder
smoked sea salt
garlic cloves, peeled
rum (tropical flavor like passion fruit or mango preferred)
shredded red cabbage
coconut white balsamic vinegar (or other light vinegar)
Using a steak knife, poke the pork all over and rub with smoked salt. Place in the slow cooker along with the orange quarters and garlic cloves. Turn on low and cook for 12 hours. Halfway through, flip the pork and add the rum.
When done, remove the excess fat and shred the pork with a fork.
Place the shredded cabbage in a salad spinner or a colander over a bowl. Sprinkle the salt over the cabbage and mix. Let sit for an hour, then rinse and squeeze/spin out the excess water. Transfer the cabbage to a sealable container. Add the vinegar and sugar and mix. Cover and store in the refrigerator for at least 30 minutes, until ready to use.
Slice the banana bread to the thickness you prefer and butter both sides. Heat a pan over medium-high heat and cook the banana bread slices, turning once, until both sides are browned.
Top one slice with the pulled pork and slaw and add the other slice. Serve with plantain or yucca chips, or any chips, or eat plain, and relish in your happiness.