Add pork to crock, pour water in the bottom, drizzle with a few shakes of liquid smoke, and spread spices on meat. Cook 8 hours on low or 4-5 on high, until meat shreds easily.
1 head of cabbage (or packaged slaw mix), shredded or cut as thin as you can
handful of shredded carrots
1 tablespoon of GF soy sauce or tamari
2 tablespoons of seasoned rice wine vinegar
salt and pepper
squirt of sriracha sauce or a few shakes of red pepper flakes
Homemade Huli Huli Sauce
1/3 cup ketchup
1/3 cup gluten free soy sauce or tamari
1/2 cup brown sugar
3 tablespoons sherry or pineapple juice
1 piece ginger root (about an inch), crushed
1 clove garlic, crushed
squirt of sriracha sauce or shakes of red pepper flakes
Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well.