German Crock Pot Pork with Cabbage
Savor the comforting flavors of Central European cuisine with this hearty German Crock Pot Pork with Cabbage. Tender, slow-cooked pork shoulder melds beautifully with layers of cabbage, carrots, and onions, enhanced by the tangy zest of apple cider vinegar, Dijon mustard, and aromatic caraway seeds. This one-pot wonder requires minimal prep but delivers maximum flavor, thanks to a low-and-slow cooking method that infuses the vegetables and meat with rich, savory juices. Perfect for a cozy family dinner or meal prep for the week, this easy slow cooker recipe pairs beautifully with crusty bread, spaetzle, or creamy mashed potatoes, creating a soul-warming dish that’s both satisfying and simple to prepare.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 head Green cabbage
- 1 large White onion
- 3 medium Carrots
- 3 pieces Garlic cloves
- 0.25 cups Apple cider vinegar
- 1 cups Chicken or pork broth
- 2 tablespoons Dijon mustard
- 1 teaspoons Caraway seeds
- 1.5 teaspoons Salt
- 0.75 teaspoons Black pepper
- 2 pieces Bay leaves
- 1 tablespoons Vegetable oil or olive oil
Instructions
Trim excess fat from the pork shoulder and pat it dry with paper towels. Season generously with 1 teaspoon of salt and 0.5 teaspoon of pepper.
Heat 1 tablespoon of vegetable oil or olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
Prepare the vegetables: Core and roughly chop the cabbage into large chunks. Peel and slice the onion thinly. Peel the carrots and cut them into 2-inch pieces. Mince the garlic cloves.
In the bottom of the crock pot, layer the cabbage, onions, and carrots. Spread the minced garlic evenly over the vegetables.
Place the seared pork shoulder on top of the vegetable mixture.
In a small bowl, whisk together the apple cider vinegar, chicken or pork broth, Dijon mustard, caraway seeds, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of pepper.
Pour the mixture over the pork and vegetables in the crock pot. Add the bay leaves to the pot for additional aroma and flavor.
Cover the crock pot with the lid and set to cook on LOW for 8 hours (or HIGH for 4-5 hours), until the pork is tender and can be easily shredded with a fork.
Once cooked, remove the bay leaves from the pot and discard. Gently shred the pork using two forks, mixing it with the juices and vegetables in the crock pot.
Serve warm with crusty bread, spaetzle, or mashed potatoes for a complete meal. Enjoy!
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5845 mg | 254% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.7 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4143 mg | 88% | |
*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.
