Careme

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In

  1 1/4 lb $2.99
• Green Cabbage

  3/4 lb, cored and sliced $1.49
• Kroger® Tri-Color Bell Peppers

  2 bell peppers, sliced $4.99
• Jumbo Yellow Onions

  1 small onion, sliced $1.49
• Garlic

  3 cloves, minced $0.79
• Simple Truth Free Range Chicken Broth Low Sodium

  1/2 cup $3.29
• Mahatma Gluten-Free Extra Long Grain White Rice

  1/2 cup dry rice $2.99
• Tomato paste

  1 tablespoon
• Creole seasoning

  2 teaspoons, plus more to taste
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Bay leaf

  1
• Apple cider vinegar or hot sauce

  1 tablespoon
• Olive oil

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Trim any large surface fat from the pork shoulder, pat it dry, and season all over with Creole seasoning, smoked paprika, thyme, a pinch of salt, and black pepper; slice the cabbage, bell peppers, onion, and garlic.
2. Scatter the onion, bell peppers, half the cabbage, and garlic in the slow cooker, then stir the chicken broth with the tomato paste and pour it over the vegetables.
3. Nestle the seasoned pork shoulder on top, add the bay leaf, cover, and cook on low for 6 hours or on high for about 3 1/2 hours, until the pork is very tender and reaches a safe internal temperature of at least 145°F, though it should be closer to shreddable-tender.
4. About 25 minutes before serving, cook the rice on the stove with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand covered 5 minutes.
5. Transfer the pork to a cutting board, discard the bone and bay leaf, and shred or chop the meat into bite-size pieces.
6. Stir the remaining sliced cabbage into the slow cooker, cover, and cook on high for 8–10 minutes until just tender but still bright; return the pork to the cooker and season with vinegar or hot sauce, plus more Creole seasoning if needed.
7. Fluff the rice, spoon it into two shallow bowls, and top with the Creole pork, peppers, cabbage, and plenty of the savory cooking juices.