Slow-cooked pork & red cabbage Recipe

Heat olive oil in a large skillet over medium heat. Brown the pork shoulder on all sides. Transfer to a slow cooker.

In the same skillet, sauté the onion and garlic until softened, about 5 minutes. Add the red cabbage and apple, and cook for another 5 minutes.

Add the sautéed cabbage mixture to the slow cooker on top of the pork shoulder.

In a small bowl, whisk together the apple cider vinegar, brown sugar, salt, black pepper, cinnamon, cloves, and nutmeg. Pour the mixture over the pork and cabbage in the slow cooker.

Cover the slow cooker and cook on low for 6 hours, or until the pork is tender and can be easily shredded.

Remove the pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir to combine with the cabbage.

Serve the slow-cooked pork and red cabbage hot, with mashed potatoes or warm crusty bread.