Slow Cooker Chile-Tomato Pork Shoulder Bowls + Winter Cabbage-Cucumber Slaw

Set-it-and-mostly-forget-it comfort with a WA winter twist: pork shoulder turns spoon-tender in a chile-tomato braise, then gets piled into warm bowls over fluffy rice with crunchy cabbage slaw. Big flavor, minimal active work, and excellent leftovers.

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Ingredients

Kroger® Fresh Natural Pork Shoulder Butt Bone In 1.5 lb (cook extra; great leftovers) $1.99 sale / lb
Simple Truth Organic® Roma Tomatoes 1 lb, chopped (or 1 container if that’s easiest) $2.99 / 16 oz
Organic Jumbo Yellow Onions 1 medium onion, sliced $1.49 / lb
Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
Organic Jalapeno Peppers 1 jalapeño, finely chopped (optional) $3.99 / lb
Organic Green Cabbage 1/2 head, thinly sliced $1.69 / lb
Organic Long English Cucumber 1/2 cucumber, thinly sliced (for slaw) $2.49 / 1 ct
Rice (not in list) 3/4 cup dry white rice (or brown rice) —
Chicken stock or water (not in list) 1 cup —
Chili powder (not in list) 2 tsp —
Ground cumin (not in list) 1 tsp —
Dried oregano (not in list) 1 tsp —
Salt & black pepper (not in list) To taste —
Neutral oil (not in list) 1 tbsp —
Lime (not in list) 1 lime (juice for slaw) —
Optional toppings (not in list) Cilantro, avocado, hot sauce, yogurt/sour cream —

Instructions

Prep: Cut 1.5 lb bone-in pork shoulder into 3–4 big chunks (or leave whole if it fits). Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Slice 1 medium onion. Mince 3 garlic cloves. Chop 1 lb roma tomatoes. Thinly slice 1/2 head cabbage and 1/2 cucumber for slaw.
Optional brown (more flavor): In a skillet over medium-high, heat 1 tbsp neutral oil. Brown the pork chunks 2–3 minutes per side. Transfer pork to slow cooker. (If skipping browning, just add pork straight to slow cooker.)
Build the braise in slow cooker: Add sliced onion, minced garlic, chopped tomatoes, 1 cup chicken stock (or water), 2 tsp chili powder, 1 tsp cumin, and 1 tsp dried oregano. Add chopped jalapeño if using. Stir and nestle pork in the liquid.
Slow cook: Cook on LOW 6–7 hours (or HIGH 3–4 hours) until the pork shreds easily. Skim excess fat if desired. Shred the pork with two forks in the slow cooker; taste and adjust salt.
Cook rice near the end: Rinse 3/4 cup dry rice. Cook with 1 1/2 cups water and a pinch of salt (stovetop: bring to boil, cover, reduce to low 15 minutes; rest 5 minutes).
Quick slaw: Toss the sliced 1/2 head cabbage and 1/2 cucumber with 1 tbsp lime juice, 1/4 tsp salt, and a little black pepper. Let it sit 5 minutes to soften slightly.
Serve: Spoon rice into bowls, top with shredded chile-tomato pork and plenty of pan juices. Add crunchy slaw on the side (or right on top). Finish with cilantro/avocado/yogurt or hot sauce if you like.

Health notes: Approx calories (per serving): ~750–950 depending on rice and pork fat. Healthiness: Satisfying and protein-rich; add extra cabbage slaw and go lighter on rice to keep it balanced. Trim visible fat before cooking if you want it leaner.

Drink pairing: Wine pairing: Slow-cooked pork with chile + tomato loves medium-bodied reds with good fruit and spice, or a richer rosé. Local(ish) WA picks to look for: a Washington State Grenache/Syrah blend (GSM-style) or a Columbia Valley Tempranillo (if you see it).

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