Slow Cooker Herb Pork Shoulder with Cabbage and Carrots
A simple slow cooker pork shoulder dish with cabbage, carrots, and onions that suits cool March weather in Washington. Comforting and practical, while staying different from the pineapple-braised cabbage pork meal you previously cooked.
Back to full listIngredients
- Kroger® Fresh Natural Pork Shoulder Butt Bone In 2 lb 1.99
- Green Cabbage 1 lb 0.99
- Carrots 1 lb 1.29
- Jumbo Yellow Onions 1 lb 0.99
- Garlic 4 cloves 0.69
- Kroger® Fat Free Beef Broth 1 cup 1.59
- Simple Truth Organic® Thyme 1 tsp chopped or a few sprigs 2.49
- Simple Truth Organic® Rosemary 1 tsp chopped 2.49
- apple cider vinegar 1 tbsp
- olive oil 1 tbsp
- salt to taste
- black pepper to taste
Instructions
- Cut the onion into wedges, the carrots into thick pieces, and the cabbage into large chunks. Smash the garlic cloves.
- Season the pork shoulder with salt and black pepper. Brown it in a skillet with olive oil for 3 to 4 minutes per side for extra flavor, if desired.
- Place onions, carrots, cabbage, and garlic in the slow cooker. Add broth, thyme, rosemary, and vinegar.
- Set the pork on top of the vegetables. Cover and cook on low for 6 hours, until the pork is tender.
- Shred or slice the pork and toss lightly with some of the cooking liquid.
- Serve the pork over the softened vegetables with spoonfuls of the broth.
Cook time: 6 hours 15 minutes
Estimated cost: $13-16
Health notes: High-protein and hearty, with plenty of vegetables; richer than the pasta but good for a balanced cold-weather dinner.
Drink pairing: Dry cider