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Crockpot Pork Roast with Root Vegetables and Cabbage
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 2.5 lb pork shoulder roast
  • 4 medium carrots, peeled and cut into large chunks
  • 4 medium potatoes, cut into large chunks
  • 1 small head cabbage, cut into wedges
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the pork shoulder roast in the bottom of the crockpot.
  • Scatter the sliced onion and minced garlic around the sides of the roast.
  • Add the carrot chunks, potato chunks, and cabbage wedges on top and around the meat.
  • Pour the chicken broth over the vegetables and pork.
  • Sprinkle the thyme, salt, and black pepper evenly across the top.
  • Cover and cook on low for 8 hours, until the pork pulls apart easily with a fork.
  • Shred or slice the pork and serve it with the vegetables and some of the broth.

Notes

Shred the pork right in the crockpot and stir it through the vegetables so every serving gets both meat and plenty of cabbage and roots. Leftovers reheat well with a splash of broth to loosen them up. If the cabbage seems too firm after cooking, let it sit covered on warm for another 30 minutes.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife