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Slow Cooker Pork Shoulder with Apples and Cabbage
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 lbs boneless pork shoulder, trimmed
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 apples, cored and quartered
  • 4 cups shredded green cabbage
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Season the pork shoulder on all sides with salt, pepper, and thyme. Place it in the bottom of the slow cooker.
  • Scatter the sliced onion and minced garlic over and around the pork.
  • Add the quartered apples and shredded cabbage on top.
  • Pour the chicken broth and apple cider vinegar evenly over the ingredients.
  • Cover and cook on low for 8 hours until the pork shreds easily with a fork.
  • Remove the pork, shred it with two forks, and return it to the slow cooker. Stir everything together to combine.

Notes

Shred the cabbage into thin strips so it softens fully during the long cook time. If the finished dish tastes too sweet from the apples, add an extra splash of vinegar at the end. Leftovers keep well in the fridge for three days and reheat best in a covered skillet with a little broth to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker