Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Never in my days have I come across a cabbage recipe that had a Mexican flare to it. Eating it cooked with tomatoes, beans, sweet corn, onion, cumin and chili powder was a whole new yummy experience.
