If desired, trim off any excess fat from bacon.

Line half of the bacon at the bottom of slow cooker insert.

Pat dry meat with paper towels and rub in salt.

Set inside the slow cooker, fat side up and add the rest of the bacon on top.

Cook on low for 16 hours.

Carefully transfer meat from slow cooker into two large bowls, discard twine and excess fat, and shred with a fork.

Use a fat separator to separate the fat from the pork juices and reserve about 3 cups of the liquid and discard fat.

If desired, drain the excess fat from the bowls, "rinse" with 1/2 cup of the reserved liquid, and drain again.

Add about 1/2 cup of the reserved cooking juices into each bowl of meat and mix, adjusting the amount to desired amount of saltiness and moisture.

Heat up a large stock pot and sautee 1/2 of the cabbage in 1/2 cup of the reserved liquid (3-5 minutes).

Add 1/2 the meat and stir until heated through.

Repeat with the rest of the ingredients.