Slow Cooker Pork with Fall Slaw
This dish features tender, slow-cooked pork infused with warm spices like cinnamon and cumin, resulting in a soft, flavorful meat with a rich texture. It is complemented by a crisp, tangy fall-inspired slaw made from fresh cabbage, carrots, and a tangy vinaigrette, providing a bright contrast to the savory pork. The combination offers a hearty yet refreshing meal with contrasting textures and vibrant seasonal flavors.
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Calories: 450kcal
Servings: 4
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 2 pounds pork shoulder or pork butt trimmed of excess fat
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cloves garlic cloves minced
- 1 cup chicken broth or water
- 3 cups cabbage shredded
- 2 carrots large carrots julienned or grated
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
- 0.5 teaspoon salt
Instructions
- Generously season the pork shoulder with salt, cumin, cinnamon, black pepper, and minced garlic, pressing the spices into the meat to coat evenly.
- In a large skillet, sear the pork on all sides over medium-high heat until deeply browned and caramelized, about 4-5 minutes per side, releasing a fragrant aroma.
- Transfer the seared pork to your slow cooker, pour in the chicken broth, and cover with the lid. Cook on low for 6 hours or until the pork is fall-apart tender.
- While the pork cooks, prepare the slaw by tossing shredded cabbage and julienned carrots in a bowl with apple cider vinegar, honey, olive oil, and a pinch of salt. Mix well to combine and let sit to enhance flavors.
- Check the pork after cooking, and once tender, shred it with two forks directly in the slow cooker, mixing it with the flavorful juices.
- Reduce the slow cooker lid slightly to allow excess moisture to evaporate, helping the pork soak up the juices and become more flavorful and slightly crispy on the edges.
- Give the slaw a final toss and adjust seasoning if needed, adding more vinegar or salt for a brighter, crisper flavor.
- Serve the tender shredded pork topped with a generous helping of crisp fall slaw. Enjoy the contrast of warm, spiced meat and cool, tangy vegetables for a hearty, seasonal meal.
Notes
For extra flavor, consider adding a splash of apple cider vinegar to the pork just before serving. To make the dish more filling, serve with crusty bread or over roasted sweet potatoes.
Nutrition
Calories: 450kcal | Carbohydrates: 30g | Protein: 45g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 900mg | Potassium: 700mg | Sugar: 12g | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg