Pulled Pork with Cabbage and Onions Crock Pot
Transform your dinner routine with this mouthwatering Pulled Pork with Cabbage and Onions made effortlessly in a crock pot. Featuring a perfectly seasoned pork shoulder slow-cooked with tender wedges of green cabbage, sweet caramelized onions, and aromatic garlic, this dish is the epitome of no-fuss comfort food. A flavorful blend of paprika, cumin, and brown sugar infuses the meat with a smoky-sweet taste, while a splash of apple cider vinegar and chicken broth ensures every bite is juicy and fall-apart tender. The best part? Hands-off cooking means you can let the rich aromas fill your home as it simmers to perfection. Serve it with a drizzle of BBQ sauce, crusty rolls, or your favorite sides for a versatile meal that’s perfect for family dinners or meal prep. This slow-cooker recipe guarantees tender pork and hearty vegetables with minimal effort—your ultimate solution for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (bone-in or boneless)
- 2 large Yellow onion
- 1 medium head Green cabbage
- 4 whole Garlic cloves
- 2 tsp Paprika
- 1 tsp Cumin
- 2 tbsp Brown sugar
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.25 cup Apple cider vinegar
- 0.5 cup Chicken broth
- 2 tbsp Olive oil
- 1 cup BBQ sauce (optional, for serving)
Instructions
Start by preparing the vegetables. Peel and thinly slice the yellow onions. Cut the green cabbage into wedges, keeping the core intact to hold the wedges together.
In a small bowl, combine the paprika, cumin, brown sugar, salt, and black pepper. Rub this seasoning mix evenly over the pork shoulder.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This step adds flavor but is optional if you're in a hurry.
Place the sliced onions and cabbage wedges in the bottom of the crock pot. Smash the garlic cloves with the flat side of a knife and add them to the crock pot as well.
Transfer the seared pork shoulder to the crock pot, placing it on top of the vegetables.
Pour the apple cider vinegar and chicken broth over the pork and vegetables. This will help tenderize the meat and add moisture during cooking.
Cover the crock pot with the lid and cook on LOW for 8 hours or until the pork is fall-apart tender.
Once done, remove the pork from the crock pot and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat or bone.
Return the shredded pork to the crock pot, mixing it with the vegetables and juices to keep it moist and flavorful.
If desired, serve the pulled pork with a drizzle of BBQ sauce or alongside crusty rolls, rice, or mashed potatoes. Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 27.6 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1169 mg | 25% | |
*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.
