Slow Cooker Pork with Sweet & Sour Red Cabbage

Wohoo for Slow Cooker Sunday!

Admittedly, this is not typically a meal I’d make in the beginning of August…it’s definitely more of a late September-October type of meal.  I had half a head of red cabbage that I did not want to go to waste though.  I actually had all of the ingredients except for the pork in the house.  So, I decided to go for it.

This slow cooker recipe requires a little more than just placing everything in the slow cooker and pressing cook.  There’s some chopping and some browning that needs to take place.  I chopped while the meat browned though, and it only took about 15 minutes total prep time.

Start with the pork…

  • Preheat a skillet over medium-high heat.
  • Spray the skillet with cooking spray.
  • Season 1 side of a 2.5 pound boneless pork butt roast with salt.
  • Place the seasoned-side down in the skillet and season the top.
  • Cook, turning every now and then, until browned on all sides.

Meanwhile, prep the veggies…

  • Shred 1/2 a head of red cabbage.
  • Spray the inside of your slow cooker with cooking spray.
  • Add the cabbage.
  • Thinly slice 1.5 small onions.
  • Add the onions to the slow cooker.
  • Peel and core an apple.  (I used a Macintosh.)
  • Dice the apple.
  • Add the apple to the slow cooker.
  • Add 1/2 cup apple cider vinegar to the veggies in the slow cooker.
  • Then, add 1/2 cup brown sugar.
  • Add 1/2 teaspoon salt.
  • Mix to combine everything.
  • When the pork is finished browning, place it on top of the vegetables.
  • Cover and cook on low for 7 hours.

I’m pretty sure my mom would love this dish.  The pork was so tender it melted in your mouth.  The cabbage had a great combination of sweet and sour flavors.  Overall, it was very good!  The serve, pile the pork in the middle of a plate and place the cabbage all around.

Enjoy!

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