7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped
1. Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
2. Cook, covered, on low 8 to 10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
3. Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.
Five Star Recipe
Prize Winning Recipe
TOTAL TIME: Prep: 10 min. Cook: 9 hours
YIELD: 12 servings.
1 cup: 227 calories, 13g fat (5g saturated fat), 72mg cholesterol, 622mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 22g protein.