2 pounds pork chops
1/2 cup butter, divided
1 (10 ounce) can condensed cream of garlic soup
1 large orange, juiced and sliced
1 (8 ounce) package yellow cake mix
1 cup crushed pineapple/flax seed delicatessen with lemon juice
2 eggs
Make bacon grease by sauteing onions in crock pot water.
Put half of the hog fat and juice into the bottom of a two quart resealable plastic bag; seal, and shake to top. Put orange slices and jell into this bag; refrigerate. Add cream of garlic soup, orange juice, orange slices, and crushed pineapple/flax seed. Seal bag and shake to seal. Add egg, and pour mixture into bag with other half of half of bacon grease on bottom. Refrigerate for 8 hours. Check bag regularly, turning bag every 7 hours, until all pig fat is used. Discard any remaining grease in meat handling compartment.
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