Slow Cooker Pork and Red Cabbage
Transform your weeknight dinners with this irresistible Slow Cooker Pork and Red Cabbage recipe, a hands-off, flavor-packed dish perfect for cozy meals. Tender, slow-cooked pork shoulder is paired with sweet-and-tangy red cabbage, crisp apples, and aromatic red onion, all stewed together in a luscious blend of apple cider vinegar, brown sugar, and warming cinnamon. The secret to its rich, savory flavor lies in the seared pork shoulder and a touch of whole grain mustard, while the low-and-slow cooking process ensures melt-in-your-mouth perfection. With just 20 minutes of prep and eight hours of simmering magic, this dish emerges as a hearty, comforting meal that’s perfect for serving with mashed potatoes, crusty bread, or hearty rice. Whether you’re looking for an easy slow cooker recipe, a pork dinner idea, or a foolproof way to elevate cabbage, this dish is a must-try!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 1 head Red cabbage
- 1 large Red onion
- 2 medium Apples (such as Granny Smith)
- 0.25 cups Apple cider vinegar
- 2 tbsp Brown sugar
- 0.5 tsp Ground cinnamon
- 1 tbsp Whole grain mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cups Chicken broth
- 1 tbsp Olive oil
Instructions
Trim any excess fat from the pork shoulder and season it with salt and black pepper on all sides.
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. Remove the pork and set aside.
Thinly slice the red cabbage and red onion. Core and slice the apples into thin wedges. Set the vegetables and fruit aside.
In the slow cooker, combine the apple cider vinegar, brown sugar, ground cinnamon, whole grain mustard, chicken broth, and a pinch of salt. Stir to mix evenly.
Add the sliced red cabbage, red onion, and apples to the slow cooker. Toss gently to coat the mixture with the liquid.
Place the seared pork shoulder on top of the vegetable mixture in the slow cooker.
Cover the slow cooker with its lid and cook on low heat for 8 hours, or until the pork is tender and easily pulls apart with a fork.
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, mixing it well with the cabbage and apple mixture.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the pork and red cabbage mixture warm. It pairs wonderfully with mashed potatoes, crusty bread, or rice.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 18.6 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 958 mg | 20% | |
*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.
