Pork/Wild Pig

Ok since we like to talk about how we prepare or wild game I have a cross over for you all. I have used this for years as my waist line will attest to.

 Slow Cooked Cabbage and Green Bean Pork Tenderloin:

1 Medium to large head of FRSH cabbage (depending on the size of you cooker)

2lbs Potatoes (diced I prefer new red skin potatoes)

1 Quart green beans (we can our own and I prefer Blue Lake)

4 Medium green onion with tops (challots work too)

1 Table spoon salt (I prefer sea salt)

2 Teaspoons pepper (I prefer Red pepper corn ground)

1 Teaspoon garlic powder

2 Table spoon BACON GREASE (olive oil work but its just not the same flavor lol)

Prep work is key for this one and takes some time to do it the way I do. Take left over chicken bones and neck and put them in a pot with about 3 quarters of water boil for about an hour covered then simmer uncovered for and hour strain and allow to cool (I do this the night before). Quarter the head of cabbage, dice you potatoes to you desired dice, open and drain you beans, with your pork you can actually either slice thick chops or cut it into large chunks.

Into either a big crock pot or slow cooker place a layer of potatoes and green beans, on top of that place your pork and cover with cabbage quarters and green onions add all you dry seasonings and then add just enough of the chicken stock you made to cover your cabbage. Set your heat setting to low cover and walk away for 4 hours at that point add your bacon grease and walk away for another 3 hours. I like to add a pan of sweet corn bread and just grub down.......