This meal was incredibly easy to make. I had a 3 ½ pound pork roast that I wanted to cook in the crockpot. Last summer I canned some sweet/spiced cabbage (you can find that post here). I put the pork roast in the crockpot and opened a pint jar of the cabbage and poured it on top (doesn't get much simpler than that! :) ….
Put the lid on the crockpot, set it on "low" and 10 hours later the meat was tender, falling apart and tasted delicious!
I served the meal with mashed potatoes and a green salad (photo taken by my daughter Sierra Beth)…
If you don’t have the canned cabbage mentioned above 2 cups of sauerkraut and 2 to 4 tablespoons of brown sugar (or Sucanat) could be added instead.