Slow Cooker Pork Loin with Apples and Red Cabbage

2-3 LBS Fatty Pork Meat (not pork belly) something like country ribs, shoulder or butt
1 Head of Red Cabbage quartered and sliced thin
4 Apples, peeled, quartered, cored and sliced
Salt and Pepper
1 TBL Bacon Fat, or Olive Oil
1 Cup Chicken Stock
1/2 Cup Light Brown Sugar
1/2 Cup Cognac
2 TBL Kosher Salt
2 TBL Fennel Seeds

Heat a large sauté pan and heat fat/oil until hot
Liberally salt and pepper meat, and brown on all sides, meat is ready to turn when it no longer sticks to the pan, and can be moved easily
When Meat is brown, remove to a platter

Reduce heat to medium and add onions and apples to pan, as soon as they start to release liquid turn heat down to low, and let cook, stirring occasionally

Turn slow cooker to high and add about 1 TBL of fat or oil, when pot is hot add cabbage, stock, and sugar, cover and cook on low for about one hour
Add cognac to apple-onion mixture, stir in and let reduce on low heat while cabbage cooks
After one hour, open slow cooker and add apple-onion mi to cabbage and stir well
Add meat, nestling it down in the cabbage mix

Return cover and cook on low heat for 6-7 hours until meat is fork tender, which means when you put carving fork into the meat the tines pull out easily without lifting the meat.
Let meat rest for ten minutes before slicing, and let cabbage continue to cook with the lid off