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.