1/4 cup apple cider vinegar
1 tablespoon vegetable oil
1/4 cup hot Italian sausage
1/2 onion, chopped
1 pound boneless pork loin
1 1/2 cups water
1 tablespoon grated Parmesan cheese
1 tablespoon dried black pepper
1 teaspoon cow milk
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons soy sauce
1 teaspoon white vinegar
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dried rosemary
In a large saucepan over high heat, combine apple cider vinegar, oil, sausage, onion, pork loin, water, cheese, pepper, cow milk, oregano, basil, soy sauce, white vinegar and cornstarch. Bring to a boil, stirring frequently. Pour into glass slow cooker. Sprinkle with Parmesan cheese.
Cook on Low for 7 hours. While pork is cooking, pour in 2 cups of water into a large stock pot. Stir gently so that the water does not clump.
Until thickened, transfer pork to a large bowl and stir in water supplementally, adding only enough to make the meat stable.
When pork is tender, transfer to the meat mixture and stir in 3 tablespoons grated Parmesan cheese, 2 tablespoons dried black pepper and 1 tablespoon dried basil. Add salt, rosemary, pepper, cow milk, oregano, basil and soy sauce. Stir all together.
Cover and cook on Low for 8 hours, stirring occasionally.