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Season the pork with 1/4 teaspoon salt and the pepper. Add the cabbage to a 6 quart slow cooker. Add potatoes, apples on top in an even layer, and then the pork roast. In a small bowl, mix the vinegar, wine, sugar, caraway seeds and allspice. Pour around meat. Cover and cook on high for 4 1/2 hours or on low for 7 hours. Uncover cooker and transfer pork roast to a cutting board, Cover loosely with foil and ket rest 5 minutes. Season cabbage with remaining salt. Transfer cabbage mixture to a platter (leave most of liquid in slow cooker). Slice pork roast and serve on top of cabbage mixture.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
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Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry