Slow Cooker Pork with Red Cabbage, Green Apple and Caraway

Name: Slow Cooker Pork with Red Cabbage, Green Apple and Caraway
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: Fusión europea
Ingredients: 2 lb boneless pork shoulder, cut into large chunks; 1.1 lb red cabbage; 2 medium green apple; 1 1/2 cups yellow onion; 4 cloves garlic; 1 cup chicken broth; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 2 tsp caraway seeds; 2 tsp sweet paprika; 1 1/2 tsp salt; 1 tsp black pepper; 1 tbsp olive oil; 1/4 cup fresh parsley

An original slow-cooked pork dish with tender pork, red cabbage, green apple, onion, and a hint of caraway. The result is juicy, aromatic, and gently sweet-tart, perfect for a comforting meal with balanced flavors.

20 minPrep

360 minCook

380 minTotal

6Servings

Dairy-FreeHigh ProteinGluten-Free

Ingredients

Adjust servings

900 g boneless pork shoulder, cut into large chunks (without exceso of grasa visible)
500 g red cabbage (in strips finas)
240 g green apple (without core and in wedges)
180 g yellow onion (en pluma)
12 g garlic (chopped)
240 ml chicken broth (low sodium if possible)
30 ml apple cider vinegar
15 g Dijon mustard
4 g caraway seeds
4 g sweet paprika
8 g salt (or to taste)
2 g black pepper (freshly ground)
15 ml olive oil
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

340 kcal

Calories

31 g

Protein

12 g

Carbs

18 g

Fat

3 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Mustard

Instructions

1
1. Season the pork shoulder with the salt, black pepper, and sweet paprika, making sure all the pieces are evenly coated.
2
2. Heat a large skillet over medium-high heat and add the olive oil. Brown the pork for 6 to 8 minutes, turning to sear several sides. The surface should be deeply caramelized and the most cooked areas should reach at least 165°F (74°C) during searing. Transfer the pork to the slow cooker.
3
3. In the same skillet, add the yellow onion and cook for 3 minutes. Stir in the garlic and caraway seeds and cook 1 minute more until fragrant.
4
4. Add the chicken broth, apple cider vinegar, and Dijon mustard. Scrape up the browned bits from the bottom of the skillet and cook for 1 minute. Pour this mixture over the pork in the slow cooker.
5
5. Arrange the red cabbage and green apple on top. Cover and cook on low in the slow cooker for 6 hours, until the pork is very tender and reaches a minimum internal temperature of 195°F (90°C) for easy shredding or slicing.
6
6. Uncover, gently mix the cabbage, apple, sauce, and pork together, and adjust salt if needed. If you prefer a slightly more concentrated sauce, let it rest for 10 minutes with the lid slightly ajar on the warm setting.
7
7. Serve hot and finish with the chopped fresh parsley on top.

Chef tips

For deeper flavor, lightly toast the caraway seeds in a dry pan for 30 seconds before adding them to the skillet. Cut the apple into thick wedges so it holds its shape better during slow cooking.

Substitutions

You can substitute pork shoulder with pork loin, though the result will be less succulent. Red cabbage can be swapped for purple cabbage, and Dijon mustard can be replaced with whole grain mustard for a more rustic texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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