Slow Cooker Pork with Tender Cabbage, White Beans, and a Gentle Pear, Sage, and White Wine Sauce

Instructions

1. 1

   1. Heat a large skillet over medium-high heat, about 375°F / 190°C surface temperature. Toss the pork cubes with 1 teaspoon of the salt, the black pepper, and the rice flour until lightly coated.

2. 2

   2. Add 1 tablespoon olive oil to the skillet and brown the pork in 2 batches for 2 to 3 minutes per batch, just until colored. Transfer the pork to the slow cooker.

3. 3

   3. In the same skillet, add the remaining tablespoon of olive oil, the onion, and the garlic. Cook for 3 minutes over medium heat, about 320°F / 160°C surface temperature, until the onion starts to soften.

4. 4

   4. Add the pear, sage, and Dijon mustard. Stir for 1 minute to blend the aromas. Pour in the white wine and cook for 2 minutes, scraping up the browned bits from the pan.

5. 5

   5. Add the chicken broth and apple cider vinegar to the skillet. Bring to a gentle simmer, about 212°F / 100°C, then pour the whole mixture over the pork in the slow cooker.

6. 6

   6. Add the green cabbage and white beans to the slow cooker. Sprinkle in the remaining salt, stir gently, and cover.

7. 7

   7. Cook on low for 6 hours, or on high for 3 to 3 1/2 hours, until the pork is tender and reaches at least 145°F / 63°C in the center, ideally becoming more tender closer to 190°F / 88°C for easier shredding.

8. 8

   8. Uncover, stir carefully to combine the sauce with the cabbage and beans, then taste and adjust salt if needed. For a slightly thicker sauce, let it rest for 10 minutes with the cooker turned off before serving.

9. 9

   9. Serve hot, making sure each portion gets pork, cabbage, beans, and the pear-sage sauce.