Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place pork roast in a slow cooker on low.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place pork roast in a slow cooker on low.
2. Mix together coconut oil, onion, apple, apple cider vinegar, ginger, garlic, tumeric, cinnamon and sea salt.
3. Pour mixture over pork.
4. Cook on low for 7-8 hours until pork shreds easily with a fork.
5. Turn off slow cooker. Shred pork.
6. Add chopped cilantro to pork.
7. Cut each sweet potato in half lengthwise to open, but not completely and gently smash down with a fork.
8. Divide potatoes cut sides up among baking dishes.
9. Divide pork mixture between potatoes (about 1/3 cup per potato). Be sure to spoon extra juices on to the potatoes as well.
10. Heat bacon grease in skillet over medium heat.
11. Toss the kale into the bacon grease and fry until dark green and crispy.
12. Drain kale on a paper towel.
13. Top potatoes with bacon and kale.
14. Bake uncovered at 350 degrees for 20 minutes until heated through.