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Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2015 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved

Serves: 4-6
Prep Time: 15 mins
Cook Time: 6 hrs
  1. Sauté bacon in a frying pan over medium heat until lightly browned. Add onion and garlic. Stir until onions are soft.
  2. Add stock and simmer. Add mixture to slow cooker.
  3. Place roast on top of mixture. Sprinkle spice rub packet over roast along with cayenne pepper, oregano, black pepper and white pepper.
  4. Cook on low setting for a minimum of 6.5 hours. When finished, switch slow cooker setting to warm.
  5. Remove roast and set aside.
  6. Using a ladle or large spoon skim froth from the mixture and discard (approx. ¼ cup). Mix spinach and kale and place roast back on top set slow cooker on high for 20 minutes.
  7. Stir sauce and serve with sliced roast.

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