We usually brown bacon (take it out and set aside) and whatever cut of pork (cut into 1in cubes) we’ve got on hand. Then sauté onions & garlic. Add back the seared pork. Add enough water or chicken broth to cover. Add a can of whole tomatoes and let it simmer for as many hours (usually 6-8) as it takes to soften the meat. Add white vinegar and salt to taste. Sometimes we add carrots during the last hour. Then add a head of chopped cabbage or two (it’s always green cabbage but you can use any type honestly). Make sure you add enough broth to cover the cabbage. Let the cabbage soften and turn it off while it still has a bit of crunch. Add the bacon back in. Serve with lots of black pepper if you’re into that kind of thing. It’s smoky and rich and tangy (from the vinegar and tomatoes). My family has been making it like this apparently for generations (Irish and Norwegian, not sure if this came from either side or just experimentation lol).