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.
- Total time: 6 hours 15 minutes
- Servings: —
- Estimated total cost: $13-16
- Calories per serving: —
Ingredients
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Kroger® Fresh Natural Pork Shoulder Butt Bone In2 lb 1.99
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Green Cabbage1 lb 0.99
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Carrots1 lb 1.29
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Jumbo Yellow Onions1 lb 0.99
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Garlic4 cloves 0.69
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Kroger® Fat Free Beef Broth1 cup 1.59
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Simple Truth Organic® Thyme1 tsp chopped or a few sprigs 2.49
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Simple Truth Organic® Rosemary1 tsp chopped 2.49
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apple cider vinegar1 tbsp
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olive oil1 tbsp
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saltto taste
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black pepperto taste
Instructions
Swipe a step aside or click its number when it’s done.
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Cut the onion into wedges, the carrots into thick pieces, and the cabbage into large chunks. Smash the garlic cloves.
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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.
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Place onions, carrots, cabbage, and garlic in the slow cooker. Add broth, thyme, rosemary, and vinegar.
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Set the pork on top of the vegetables. Cover and cook on low for 6 hours, until the pork is tender.
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Shred or slice the pork and toss lightly with some of the cooking liquid.
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Serve the pork over the softened vegetables with spoonfuls of the broth.
Want more detail? See the temperature guide.
Health: High-protein and hearty, with plenty of vegetables; richer than the pasta but good for a balanced cold-weather dinner.
Drink pairing: Dry cider