4 c. shredded cabbage 2 apples, coarsely chopped 1 small onion, chopped 1/2 c. brown sugar 1/2 c. apple cider vinegar 1/2 c. apple juice 1 tsp. salt, divided 1 (3-pound) boneless pork butt bottom roast 1/4 tsp. black pepper 1 Tbsp. vegetable oil
What to do:
1. In a 5-quart slow cooker, combine cabbage, apples, onion, brown sugar, apple cider vinegar, apple juice, and 1/2 teaspoon salt; mix well. 2. Evenly sprinkle roast with remaining salt and the pepper. In a large skillet over high heat, heat oil and brown roast on all sides. Place roast in slow cooker over cabbage mixture. 3. Cover and cook on LOW 5 to 6 hours, or until pork reaches 160° on meat thermometer and is fork-tender.
