1 tbsp champagne vinegar (substitute other vinegar if you like)
PHASE 1 INGREDIENTS
1 or 2 strips bacon
1 tbsp olive oil
1 onion, chopped
Tbsp spice blend
8 ozs chicken broth
PHASE 2 INGREDIENTS
1 tbsp mustard
1 tbsp syrup
1 tbsp soy sauce
1 tsp spice blend
4 cups cabbage, thinly sliced
MAKE THE SPICE BLEND: Combine the spice blend ingredients, from the garlic powder through the salt, in a bowl. Set aside.
MAKE THE MARINADE: In a bowl, combine the pork marinade ingredients from the olive oil through the vinegar.
Rinse and pat dry the pork, then place it in a large sealable plastic bag. Pour in the marinade, seal, and toss the pork gently a few times to make sure all the meat is well coated with the marinade. Place in the refrigerator to marinate overnight or at least 8 hours.
PREPARE FOR SLOW COOKING (PHASE 1): Have your slow cooker at the ready. Coat a skillet with oil spray. Heat the skillet on medium, and add the bacon. Cook until the bacon is crisp, turning occasionally. Will take 5 to 10 minutes. Remove the bacon to a plate lined with paper towel and set aside to cool.
Pour out excess bacon grease from the skillet. Heat a tablespoon of olive oil in the skillet used for the bacon. Add the onions, and cook on medium for 5 minutes.
Take the pork out of the marinade, reserving the marinade. Add the pork to the skillet, and cook for 5 to 10 minutes, turning the meat occasionally to brown it on all sides.
Transfer the pork and onions to the slow cooker.
Add the remaining Phase 1 ingredients to the slow cooker: tablespoon of spice blend, maple syrup, soy sauce, apple cider chicken broth, and reserved marinade.
Cover the slow cooker. Set the slow cooker to low, and cook for 8 hours.
After the 8 hours of slow cooking, the meat will be fall apart tender. Remove the meat to a platter, and give it a few minutes to cool. Then use two forks to shred the pork, breaking it into bite sized pieces.
Return the shredded pork to the slow cooker along with the Phase 2 ingredients: mustard, maple syrup, soy sauce, 1 teaspoon of spice mix and cabbage.
Cook on low another 30 to 60 minutes. The longer cook time will allow for more of the liquid to be absorbed by the pork.
Scoop and serve the pork out of the slow cooker with a slotted spoon. Enjoy!