Slow Cooker Pork, Cabbage & Baby Potatoes

Slow Cooker Pork, Cabbage & Baby Potatoes

Tender pork shoulder slow-cooked until it falls apart, paired with baby potatoes and sweet cabbage in a rich, flavorful broth. This hearty meal is perfect for busy weeknights or cozy family dinners.

Ingredients

For the Pork

3–4 lbs (1.5–2 kg) boneless pork shoulder (Boston butt)

2 tbsp olive oil

2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp dried thyme

Vegetables

1½ lbs baby Yukon Gold potatoes

1 small green cabbage, cut into large wedges

1 large onion, sliced

4 cloves garlic, minced

Broth

2 cups chicken broth

1 cup beef broth

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tsp dried parsley

2 bay leaves

Optional Garnish

Fresh chopped parsley

Cracked black pepper

Instructions

Step 1: Season the Pork

Pat the pork shoulder dry with paper towels. Rub it all over with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.

Step 2: Sear the Pork

Heat olive oil in a large skillet over medium-high heat. Sear the pork for 3–4 minutes on each side until deeply browned.

Step 3: Assemble the Slow Cooker

Place the sliced onions and minced garlic in the bottom of the slow cooker.

Add the baby potatoes around the edges.

Place the seared pork shoulder on top.

Pour in the chicken broth, beef broth, Worcestershire sauce, Dijon mustard, and apple cider vinegar.

Add the bay leaves.

Step 4: Slow Cook

Cover and cook:

LOW: 8–10 hours

HIGH: 5–6 hours

Step 5: Add the Cabbage

About 1½ hours before serving, add the cabbage wedges around the pork. Cover and continue cooking until the cabbage is tender but not mushy.

Step 6: Shred the Pork

Remove the pork from the slow cooker and shred it using two forks.

Discard excess fat and return the shredded pork to the broth.

Gently stir everything together before serving.

Serving Suggestions

Crusty artisan bread

Buttered dinner rolls

Cornbread

Steamed green beans

Applesauce

Dijon or whole-grain mustard on the side

Tips

Pork shoulder produces the juiciest, most tender shredded meat.

Leave the baby potatoes whole if they’re small, or halve larger ones.

Add sliced carrots or celery for extra vegetables.

For a thicker broth, whisk 2 tablespoons cornstarch with 3 tablespoons cold water and stir into the slow cooker during the last 20 minutes.

Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Time

Prep Time: 20 minutes

Cook Time: 8–10 hours

Total Time: About 9 hours

Servings: 6–8