Slow Cooker Pork and Cabbage

 

This slow cooker 4-ingredient pork and cabbage is one of those humble dinners that feels like a hug at the end of a long day. It’s the kind of meal Grandma used to make every year when the weather turned chilly—simple ingredients, cooked low and slow until the pork is meltingly soft and the cabbage is tender and sweet in a savory broth. With just a few minutes of prep and the slow cooker doing all the work, it’s an easy, budget-friendly family favorite that brings everyone to the table.

Serve big spoonfuls of the pork and cabbage, along with plenty of the savory broth, in wide bowls. It’s wonderful over creamy mashed potatoes or buttered egg noodles, but you can also keep it simple with crusty bread to soak up the juices. A side of applesauce or a crisp green salad balances the richness nicely. If you like a little brightness, finish each bowl with a sprinkle of fresh parsley or a squeeze of lemon right before serving.

Slow Cooker Pork and Cabbage

Ingredients

3 to 3 1/2 lb boneless pork shoulder or pork butt roast
1 medium head green cabbage (about 2 to 2 1/2 lb), cored and cut into thick wedges
1 large yellow onion, sliced into thick half-moons
2 cups low-sodium chicken broth

Directions

Place the sliced onion in an even layer on the bottom of a large slow cooker. This creates a flavorful bed and keeps the pork from sticking.

Arrange the cabbage wedges snugly on top of the onions. It’s fine if they overlap; they will shrink down as they cook.

Pat the pork roast dry with paper towels and trim any very thick or hard pieces of fat from the outside, leaving some fat for flavor and moisture.

Season the pork generously with salt and black pepper on all sides (optional but recommended for best flavor).

Lay the seasoned pork roast on top of the cabbage wedges, fat side up if there is a clear fat cap, so it can baste the meat as it cooks.

Pour the chicken broth around the sides of the pork, over the cabbage and onions, being careful not to wash off too much of the seasoning on top of the meat.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork and the cabbage is soft and silky.

Once cooked, carefully lift the pork roast out onto a cutting board. Let it rest for about 5 minutes, then slice it into thick pieces or gently pull it into large chunks.

Stir the cabbage and onions into the cooking broth in the slow cooker so everything is coated and flavorful.

To serve, spoon a generous bed of cabbage, onions, and broth into bowls or onto plates, then top with slices or chunks of the tender pork. Taste and adjust seasoning with additional salt and pepper if needed before bringing it to the table.

Variations & Tips

For picky eaters, you can cut the cabbage into thick strips instead of wedges so it blends in more with the onions, or serve the pork plain on a plate and offer the cabbage on the side for those who want it. If your family likes a touch of sweetness, tuck a cored and sliced apple in with the onions and cabbage (this technically adds a 5th ingredient, but it tastes very much like something Grandma would do). For extra flavor without complicating the recipe, rub the pork with a teaspoon or two of dried herbs like thyme, rosemary, or a simple Italian seasoning before placing it in the slow cooker. If you prefer a leaner option, you can use a pork loin roast and cook on LOW only, checking for tenderness after 6 hours so it doesn’t dry out. Leftovers reheat beautifully; store the pork, cabbage, and broth together in the fridge and warm gently on the stove or in the microwave with a splash of extra broth or water if needed. To stretch the meal for a bigger crowd, shred the pork into the cabbage and serve it over mashed potatoes or rice so everyone still gets plenty of the savory, comforting broth.