Take the pork roast season with 1 ½ teaspoons of salt. Pan sear on all sides in a medium pan on high heat (about 2-3 minutes per side). Then add the seared pork to the slow cooker. Add the water, chicken base, onion and 3 garlic cloves. Cook on low for 4.5 hours. (See note)

While the pork is cooking in a large bowl mix the apple cider vinegar, red wine vinegar, water, sugar, and salt until sugar and salt dissolve. Add the bay leaves, and 3 garlic cloves to the bowl.

Shred the red cabbage and add it to the bowl with the vinegar mixture and mix until combined. Push the cabbage down to make sure the liquid if covering it. Cover with plastic wrap and let it sit at room temperature for at least 3 hours. After the 3 hours are up put the cabbage in the fridge until the pork is done about 1 hour.

In a small bowl mix the mayo, orange zest, orange juice, grated garlic, and lemon juice until combined. Add salt and pepper to taste. (See note). Refrigerate until the pork and cabbage is ready.

When the pork is done take 2 forks and shred the meat. If you are serving this recipe the way we did on individual chips. Then you would add some pork on a chip, top with the pickled cabbage and a drizzle of the sauce. (See note) Enjoy!