How To Make Slow-cooked pork & red cabbage
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2 lb pork shoulder, boneless
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 small red cabbage, thinly sliced
- 1 apple, peeled and diced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Instructions
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Heat olive oil in a large skillet over medium heat. Brown the pork shoulder on all sides. Transfer to a slow cooker.
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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.
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Add the sautéed cabbage mixture to the slow cooker on top of the pork shoulder.
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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.
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Cover the slow cooker and cook on low for 6 hours, or until the pork is tender and can be easily shredded.
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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.
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Serve the slow-cooked pork and red cabbage hot, with mashed potatoes or warm crusty bread.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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