CrockPot Plum Pork with Cabbage and Mashed Cauliflower

1 2-3 lb Boneless Sirloin Pork Roast, fat removed 1 Tbsp Coconut Oil 4 carrots, peeled and chopped 1 Tbsp Hoisin Sauce (Chinese BBQ sauce) 1 Tbsp low salt Soy Sauce 1 Tbsp Siraccha (Chinese hot sauce) 1 tsp sesame oil (or peanut) 2 cloves garlic, minced 1 tsp salt 1 tsp pepper 1 Tbsp Rice Wine Vinegar 1 can Plums, pitted and drained 1 Tbsp honey ½ tsp ginger     In a large skillet, brown the pork on both sides in the coconut oil. Mix all the sdauce ingredients. Layer in the crockpot the carrots, pork and pour sauce over. Cook on high for 4 hours. Removes pork and shred or slice. Place back in crock pot to warm for 3o min and prepare the sides- mashed potatoes or mashed cauliflower and sautéed cabbage. Mashed Cauliflower- 1 head cauliflower 2 Tbsp butter 1 tsp salt 1 tsp pepper 2-3 Tbsp milk In a large pot cover cauliflower with water ansd bring to a boil. Vook until very tender (about 8-10 min) Drain and add back into pot. Add butter and milk, salt and pepper and mash over low heat with potato masher. OR combine in food processor until smooth. Cabbage- ½ head cabbage sliced very thin. 2 Tbsp coconut oil, Saute cabbage in coconut oil until tender, Cover halfway through and simmer, this will help soften the cabbage.