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Slow Cooker Creole Pork & Cabbage

Smoky Creole spices, juicy pork shoulder, sweet peppers, and silky cabbage cook down into a saucy, spoonable dinner that feels far richer than the effort required.

Generated image of the dish

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
  • Rombauer Vineyards Zinfandel California Red Wine
    750 ml $38.99

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. Heat the olive oil in a skillet over medium-high heat and sear the pork shoulder for 2–3 minutes per side, until browned in spots; transfer it to the slow cooker.
  3. Add the sliced onion, bell peppers, cabbage, and garlic to the slow cooker around the pork, then stir the chicken broth with the tomato paste and pour it over everything.
  4. Add the bay leaf, cover, and cook on low for 6 hours, until the pork is fork-tender and pulls apart easily; if it still feels firm, continue cooking 30–60 minutes longer as needed.
  5. 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 for 5 minutes.
  6. Transfer the pork to a cutting board, discard the bone and bay leaf, and shred or chop the meat; stir the pork back into the slow cooker with the vinegar or hot sauce and adjust with more Creole seasoning, salt, or pepper.
  7. Fluff the rice, spoon it into two shallow bowls, and top with the Creole pork, peppers, cabbage, and plenty of the smoky cooking juices.

Total time: 6 hours 30 minutes

Estimated cost: About $10–$15 using listed ingredients, depending on pork shoulder weight and pantry staples

Health notes: About 650 calories per serving with substantial protein, tender vegetables, and a moderate portion of rice.

Drink pairing: A lightly chilled Zinfandel suits the smoky spice and rich pork; iced tea or a crisp lager are easy non-wine matches.

Wine picks:

  • Rombauer Vineyards Zinfandel California Red Wine $38.99 750 ml
  • Owen Roe Sinister Hand Grenache Oregon Red Wine $23.99 750 ml

Why it works: Slow‑cooked Creole pork with smoky paprika, tomato and a vinegar finish needs wines with ripe fruit, spice and enough body to stand up to fat and heat. Rombauer Zinfandel brings plush black‑fruit, jammy spice and a toasty oak character that complements the smoky, savory braise and the pork’s richness. Owen Roe Sinister Hand Grenache offers bright red‑berry fruit, peppery spice and lively acidity to lift the peppers, cabbage and tomato notes—useful if you prefer a slightly lighter, more aromatic match.

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You asked

Just pulled it to shred and it tastes pretty under seasoned. What can I do?

Careme

Yes — you can fix it now. Do this after shredding: 1. Season the liquid first - Stir in 1–2 tsp more jerk or Creole/Cajun seasoning. - Add 1/2 tsp smoked paprika if you have it. - Add 1/4–1/2 tsp salt, only if your seasoning blend isn’t very salty. 2. Add brightness - Stir in 1–2 tbsp vinegar, lime juice, or hot sauce. - This will make the pork taste much more alive, especially with cabbage. 3. Let it absorb - Return the shredded pork to the slow cooker. - Cook on high 15–20 minutes with the lid slightly ajar if it’s watery, or covered if it’s not. 4. Taste again - If it’s still flat: add more salt in small pinches. - If it needs spice: add hot sauce or cayenne. - If it tastes harsh: add 1 tsp brown sugar or honey. Quick rescue for serving: sprinkle each bowl with a pinch of seasoning or salt, a splash of hot sauce/vinegar, and some fresh green onion/cilantro if you have it.

You asked

Using island spice jerk instead of cajun seasoning

Careme

Yes, you can use Island Spice jerk seasoning instead of Creole/Cajun seasoning. It’ll shift the dish from Creole toward Caribbean jerk-style pork and cabbage, but it should taste great. For the original 1.25 lb pork version: - Use 1 1/2 to 2 tsp jerk seasoning - Keep the smoked paprika if you want extra smokiness - Skip or reduce the dried thyme if the jerk blend already contains thyme - Finish with lime juice, vinegar, or hot sauce to brighten it If using your 2.7 lb pork shoulder blade steaks: - Use about 3 1/2 to 4 tsp jerk seasoning - Taste before adding extra salt, since jerk blends can be salty - If the blend has sugar, sear over medium-high rather than very high so it doesn’t burn The cabbage, peppers, onion, garlic, and slow cooker method all still fit well.

You asked

Could I use 2.7 lbs of pork shoulder blade steaks for this?

Careme

Yes. Pork shoulder blade steaks will work well because they’re the same tough, flavorful shoulder area and like slow cooking. Best options: Use only 1.25–1.5 lb if you want to keep the recipe for 2 servings. Freeze the rest. If using all 2.7 lb, expect about 4–5 servings and adjust: - Creole seasoning: 4 tsp - Smoked paprika: 2 tsp - Tomato paste: 2 tbsp - Broth: 3/4 to 1 cup - Cabbage: 1.25–1.5 lb - Bell peppers: 3 peppers, if you want it balanced - Onion: 1 large or 2 small - Garlic: 5–6 cloves Cooking: - Sear the blade steaks in batches, then layer them in the slow cooker with the vegetables. - Cook on low 5–6 hours, or high 3–4 hours, until fork-tender and easy to pull apart. - If the steaks have bones, remove them before shredding/chopping. The dish may be a little saucier and meatier, but it should work nicely.

Recipe score: 8/10

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