Slow Cooker Creole Pork & Cabbage
A hands-off Creole-style slow cooker pork shoulder with sweet bell peppers, tender green cabbage, and smoky spices served over rice for a comforting two-person dinner.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
- Total time: 6 hours 20 minutes
- Servings: —
- Estimated total cost: About $11–$16 using listed ingredients, depending on the pork shoulder weight and pantry staples
- Calories per serving: —
Ingredients
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Kroger® Fresh Natural Pork Shoulder Butt Bone In1 1/4 lb $2.99
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Green Cabbage3/4 lb, cored and sliced $1.49
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Kroger® Tri-Color Bell Peppers2 bell peppers, sliced $4.99
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Jumbo Yellow Onions1 small onion, sliced $1.49
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Garlic3 cloves, minced $0.79
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Simple Truth Free Range Chicken Broth Low Sodium1/2 cup $3.29
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Mahatma Gluten-Free Extra Long Grain White Rice1/2 cup dry rice $2.99
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Tomato paste1 tablespoon
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Creole seasoning2 teaspoons, plus more to taste
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Smoked paprika1 teaspoon
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Dried thyme1/2 teaspoon
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Bay leaf1
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Apple cider vinegar or hot sauce1 tablespoon
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Olive oil1 teaspoon
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Kosher salt and black pepperto taste
Instructions
Swipe a step aside or click its number when it’s done.
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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.
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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.
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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.
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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.
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Transfer the pork to a cutting board, discard the bone and bay leaf, and shred or chop the meat into bite-size pieces.
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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.
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Fluff the rice, spoon it into two shallow bowls, and top with the Creole pork, peppers, cabbage, and plenty of the savory cooking juices.
Want more detail? See the temperature guide.
Health: About 620 calories per serving with hearty protein from pork, vegetables from cabbage and peppers, and moderate carbs from rice.
Drink pairing: A cold amber ale or iced tea works well with the smoky Creole spices; for wine, choose a juicy red with moderate tannins.