Spicy Pork and Cabbage Crock Pot
Unleash the bold, comforting flavors of this Spicy Pork and Cabbage Crock Pot recipe—a hearty, hands-off meal perfect for busy weeknights. Tender, melt-in-your-mouth pork shoulder is slow-cooked alongside caramelized onions, sweet green cabbage, and a flavorful broth infused with soy sauce, sriracha, smoked paprika, and tangy apple cider vinegar. This one-pot meal delivers a delightful balance of smoky, spicy, and savory notes, made even easier by a simple prep and the magic of a crock pot. Customize the spice level to suit your taste, and serve it steaming hot with fresh parsley for a pop of color. Ideal paired with rice, noodles, or crusty bread, this dish will quickly become a family favorite. Whether you're looking for a cozy dinner or an effortless meal-prep staple, this recipe hits all the right notes!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 head Green cabbage
- 1 medium Onion
- 4 cloves Garlic cloves
- 2 cups Chicken broth
- 3 tablespoons Soy sauce
- 2 tablespoons Sriracha (or another hot sauce)
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Olive oil
- 0.25 cup Fresh parsley (optional, for garnish)
Instructions
Pat the pork shoulder dry with paper towels. Rub it with smoked paprika, ground cumin, salt, and black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side. Remove from skillet and set aside.
Peel and slice the onion into thin strips. Mince the garlic cloves. Coarsely chop the cabbage into large chunks.
Add the sliced onion and minced garlic to the bottom of the crock pot. Place the seared pork shoulder on top of the onions.
Add the chopped cabbage around the pork shoulder, filling the crock pot. It's okay if it looks full as the cabbage will shrink as it cooks.
In a mixing bowl, combine chicken broth, soy sauce, sriracha, and apple cider vinegar. Stir well and pour the mixture evenly over the pork and cabbage.
Sprinkle red pepper flakes over the cabbage for extra heat. Adjust spice level to taste by adding more or less red pepper flakes and sriracha.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and easily pulls apart with a fork.
Carefully remove the pork from the slow cooker, shred it with two forks, and return it to the crock pot. Gently stir to combine the flavors.
Taste and adjust seasoning with additional salt, soy sauce, or vinegar if needed.
Serve hot with fresh parsley sprinkled on top for garnish, if desired. Enjoy with rice, noodles, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6442 mg | 280% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 26.1 g | ||
| Protein | 184.0 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4418 mg | 94% | |
*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.
