This easy slow-cooker Kalua Pork with Pineapple Salsa makes the perfect torta. Cook extra pork to freeze for other dishes like enchiladas, tacos or green chile.
Cut excess fat from pork, rub with salt and place in a slow-cooker. Pierce with a carving fork. Pour liquid smoke over pork and pat into the pork.
Cover the slow-cooker and cook pork on low for 8 to 10 hours.
Prepare the salsa by tossing the pineapple, red bell pepper, jalapeno, red onion and cilantro together. Refrigerate until serving.
Combine bbq sauce, pineapple and habanero together in a food processor or blender. Pulse until well blended and smooth. Heat in a small sauce pan and set aside.
To serve, warm the buns. Place a layer of cabbage on the bottom bun. Top with Kalua pork and pineapple salsa. Drizzle with bbq sauce.