Ingredients

The following ingredients have 12 Servings
  • 7 bacon strips, divided
  • 1 boneless pork shoulder butt roast (about 3 pounds), well trimmed of all excess fat
  • 1 tablespoon coarse sea salt
  • 1 medium head cabbage (about 2 pounds), coarsely chopped

Instruction

  • Ideal slow cooker size: 6 Quart.
  • Line the bottom of a 6-quart slow cooker with four bacon strips. Sprinkle all side of the well-trimmed pork roast with salt and place it in the slow cooker on top of the bacon. Arrange remaining bacon over top of the roast.
  • Cover and cook on cook on LOW for 8-10 hours, or until the pork is tender when pierced with a fork.
  • Add the cabbage, spreading it around and on top of the roast. Cook, covered, 1 to 1-1/4 hours longer, or until cabbage is tender.
  • Remove pork to a serving bowl and shred it with two forks.
  • Using a slotted spoon, add cabbage to the pork and toss to combine.
  • If desired, skim fat from some of the cooking juices remaining in the slow cooker and stir into pork mixture, or serve on the side.