2.5lb boneless pork loin roast
1/2 large head of cabbage (the head I used was 1.5lbs)
16oz package frozen broccoli florets
1 large sweet potato (mine was 13oz)
2 cups chicken broth
2 table spoons rice vinegar
Pot the pork roast at the bottom of the crock pot. Surround the roast with the chopped up sweet potato. Cover the meat and potato with sea salt, pepper, taco seasoning, rosemary, garlic, and cumin.Slice the head of cabbage into whatever size pieces your care for. Mine were a mix of long strips and medium sized squares. Pile the cabbage in the crock. Empty the bag of frozen broccoli on top of the cabbage. Finally add the 2 cups of broth and 2 tablespoons of rice vinegar on the mound of greenery.Place the lid on the crock. My lid barely fit so after an hour I smushed the veggies in farther. Once the lid sat snuggly (after an hour) I left the crock alone for another 4 hours. When I checked on things the pork was not done yet. At this point it was really late (10pm) and I was ready for bed. I dropped the crock to low and went to bed. I removed everything at 5am bring the total crock time to WAY TOO MANY hours. Everything tasted really good but it was all one color and consistency. I will definitely use cabbage again soon in the crock but it will be for 8 hours on LOW. None of this half and half thing.The crock yielded 13 cups of food! The nutritional breakdown per cup is: 108 calories / 11g carbs / 2g fat / 12g protein / 3g fiber. This recipe is also Paleo friendly! Some other great crock pot recipe ideas: Crock Recipe Round Up.