Main Dish

Serves 4 Either white or dark meat (or a combination) will work. To ensure even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks before cooking.

Ingredients

• 2 double thick pork naturally fed chops, brined overnight in sweet sea water*
• 2 tablespoons minced shallots
• 4 cups shredded kale
• 1/2 cup Cranberry-Lemongrass Sauce, warmed
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground pepper

Directions

Ingredients

• 1/4 cup minced shallots
• 1/4 cup minced garlic
• 2 tablespoons minced lemongrass, white part only
• 4 cups fresh cranberries, cut in half
• 2 1/2 cups red wine
• 4 cups chicken stock
• Juice of 1 lemon
• 1 tablespoon sugar
• 3 tablespoons butter, unsalted
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

Directions

From the Scott

1. Get a pork loin--enough to fill your slow cooker
2. Cut the loin into 4 to 6 inch long chunks--depending on the size of the slow cooker. For the most part, longer chunks are better than shorter ones
3. Quarter a large onion. If using a big slow cooker and lots of pork, you might want to use 2 medium-sized onions
4. Put the meat and the onions into the slow cooker
5. Pour enough ginger ale into the slow cooker to cover the meat.
6. Drink any remaining ginger ale to remind yourself that you never really liked how it tasted