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If desired, trim off any excess fat from bacon.
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Line half of the bacon at the bottom of slow cooker insert.
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Pat dry meat with paper towels and rub in salt.
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Set inside the slow cooker, fat side up and add the rest of the bacon on top.
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Cook on low for 16 hours.
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Carefully transfer meat from slow cooker into two large bowls, discard twine and excess fat, and shred with a fork.
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Use a fat separator to separate the fat from the pork juices and reserve about 3 cups of the liquid and discard fat.
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If desired, drain the excess fat from the bowls, "rinse" with 1/2 cup of the reserved liquid, and drain again.
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Add about 1/2 cup of the reserved cooking juices into each bowl of meat and mix, adjusting the amount to desired amount of saltiness and moisture.
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Heat up a large stock pot and sautee 1/2 of the cabbage in 1/2 cup of the reserved liquid (3-5 minutes).
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Add 1/2 the meat and stir until heated through.
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Repeat with the rest of the ingredients.