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Crockpot Pork with Cabbage

User Rating 4.5 Star Rating (3 Reviews)


Red cabbage and pork are natural partners. The sweetness of the cabbage really complements the juicy savory flavor of the pork roast.

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: Serves 6


  • 5 cups shredded red cabbage
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2/3 cup brown sugar
  • 2/3 cup apple cider vinegar
  • 1 teaspoon dried thyme leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3-4 pound boneless pork shoulder roast


Combine cabbage, onion, garlic, brown sugar, vinegar, and thyme in 4 to 5 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. (You don't have to brown the pork if you don't want to; just sprinkle it with the salt and pepper and put it in the crockpot on top of the vegetables.)

Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 150 degrees F. Remove pork from crockpot; cover and let stand for 10 minutes before slicing to serve with the cabbage mixture.

User Reviews

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 4 out of 5
Crockpot Pork With Cabbage, Guest NoName

First time trying this recipe -- used 3 lbs of pork and 8 cups cabbage (and realized I could have added more, as it cooked down so well). Also bumped up the brown sugar to 1 cup and the apple cider vinegar to 3/4 cup; this made a slightly sweeter dish with less of a sour tinge to it. Very easy to make. The biggest surprise was the cooking time -- only took 3hrs and 15m for the temperature to reach 160 degrees F. Don't know if I have a powerful slow-cooker or what . . . . Packed leftovers (sliced pork, cabbage, juices) together to keep everything nicely flavored; there are enough for several servings.

35 out of 35 people found this helpful.

See all 3 reviews

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