Crock Pot Pork and Cabbage Dinner
Savor the comforting flavors of this Crock Pot Pork and Cabbage Dinner, a hearty and wholesome one-pot meal that’s perfect for busy weeknights or cozy family dinners. This slow cooker recipe combines tender, fall-apart pork shoulder with vibrant green cabbage, sweet carrots, creamy baby potatoes, and a fragrant blend of garlic and spices. The dish is elevated with a tangy apple cider vinegar-infused broth and the smoky depth of paprika, creating a rich and satisfying flavor profile. With minimal prep and the convenience of a slow cooker, this meal delivers maximum taste with minimal effort. Serve it straight from the crock pot with crusty bread or over rice for a comforting, homestyle dinner that will have everyone coming back for seconds. Perfectly tender, nutrient-packed, and irresistibly flavorful, it's a must-try dinner idea for any season!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless, trimmed of excess fat)
- 1 head Green cabbage (medium-sized, chopped into wedges)
- 3 Carrots (large, peeled and sliced into 1-inch pieces)
- 1 Yellow onion (large, sliced into thin wedges)
- 1.5 lbs Baby potatoes (halved)
- 4 Garlic cloves (minced)
- 2 cups Chicken broth (low-sodium)
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step is optional but enhances the flavor.
Place the chopped cabbage, carrots, onion wedges, and baby potatoes into the bottom of the slow cooker.
Nestle the seared pork shoulder on top of the vegetables.
In a small bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, minced garlic, dried thyme, smoked paprika, salt, and black pepper. Pour this mixture over the pork and vegetables in the slow cooker.
Cover the slow cooker with its lid. Cook on low heat for 8 hours or on high heat for 4-5 hours, until the pork is fork-tender and the vegetables are soft.
Once cooked, carefully remove the pork shoulder and shred it into large pieces using two forks. Return the shredded pork to the slow cooker and stir gently to mix with the vegetables and juices.
Serve hot and enjoy your Crock Pot Pork and Cabbage Dinner with crusty bread or over a bed of rice, if desired!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 8.4 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
