**EDIT** I have to take back everything I said about this dish!! We had this as leftovers a day later and it was completely different after 24 hours. You could taste the ginger (athough I still think it needs a touch more than what's called for,) and the 1-1/2 tbsp of salt was perfect after I shredded the meat. I served it as mini-sliders on Hawaiian rolls, with a touch of hickory smoke BBQ sauce, the cabbage, and a slice of swiss cheese... Delicious Hawaiian goodness! Amazing after cooling down and sitting in the fridge for a few hours. Can you tell I loved this?? :) **EDIT**
Having lived in Memphis, Tn for the last 30 years and eating pork shoulder at seemingly almost every gathering, work luncheon, etc., I was excited about making this and was hoping for more of a Hawaiian flare, but that was not the case. You can't really taste the ginger at all but you can definitely taste the salt which I cut down to 1 and 1/2 tablespoons . The salt should probably be cut down to 1 tablespoon and the amount of ginger should be increased. The roast did cook beautifully in the crock pot (and once I shredded it the salty taste subsided quite a bit.) The best part of the dish for me was the cabbage which I shredded and just threw on top of the roast for the last hour of cooking. The cabbage soaked up the flavor of the roast quite well. I spooned it out before shredding the roast and saved it in a separate container to stay crisp. Thanks for the post.
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**EDIT** I have to take back everything I said about this dish!! We had this as leftovers a...