Slow Cooker Pork and Cabbage with Potatoes

There is something special about coming home to a warm, hearty dinner that has been slowly cooking all day. Honestly, slow cooker meals are some of my favorites, especially when they require very little preparation but deliver plenty of flavor.

This slow cooker pork and cabbage with potatoes is one of those comforting recipes that brings everything together in one pot. You get tender, juicy pork that practically falls apart, soft cabbage, and perfectly cooked baby potatoes, all surrounded by a rich, savory broth.

I usually love recipes like this because they use simple, affordable ingredients that turn into something incredibly delicious after a few hours of slow cooking.

The best part? You don’t need complicated cooking techniques or fancy ingredients. Just prepare everything, add it to your slow cooker, and let it do most of the work.

Whether you’re making a cozy Sunday dinner, feeding your family on a busy weeknight, or preparing a filling meal for colder days, this slow cooker pork and cabbage recipe is worth adding to your regular dinner rotation.

Why You’ll Love This Slow Cooker Pork and Cabbage Recipe

• Easy preparation: Most of the work involves chopping vegetables and seasoning the pork.
• One-pot dinner: The pork, potatoes, and cabbage cook together for an easy meal with minimal cleanup.
• Tender, juicy pork: Slow cooking makes the pork incredibly soft and easy to shred.
• Budget-friendly: Simple ingredients create a filling meal without spending too much.
• Family-friendly: The mild flavors and tender vegetables make this a comforting dinner.
• Great leftovers: The flavors become even better after sitting overnight in the refrigerator.

Ingredients You’ll Need

Here are the simple ingredients I recommend for making this delicious slow cooker pork dinner.

Main Ingredients

• 2½–3 pounds boneless pork shoulder: This cut has enough fat to become tender and flavorful during slow cooking. Pork butt also works well.
• 1 small head green cabbage: Cut into large wedges or thick chunks.
• 1½ pounds baby yellow potatoes: Leave them whole if they’re small, or cut larger potatoes in half.
• 1 medium onion: Sliced or roughly chopped.
• 3 cloves garlic: Minced for extra flavor.
• 2 cups chicken broth: Creates a savory cooking liquid and keeps everything moist.

Seasonings

• 1 teaspoon salt, or to taste.
• 1 teaspoon black pepper.
• 1 teaspoon paprika.
• 1 teaspoon dried thyme.
• ½ teaspoon dried rosemary.
• 1 teaspoon onion powder.
• 1 tablespoon Worcestershire sauce.
• 1 tablespoon olive oil.

Optional additions:

• 1 tablespoon apple cider vinegar for a little brightness.
• 1 bay leaf for extra flavor.
• ½ teaspoon red pepper flakes if you enjoy a little heat.
• 1 tablespoon butter for a richer broth.

How to Make Slow Cooker Pork and Cabbage with Potatoes

This recipe is wonderfully simple. Follow these steps for tender pork, flavorful cabbage, and perfectly cooked potatoes.

Step 1: Prepare the Pork

Start by patting the pork shoulder dry with paper towels.

Trim away any particularly thick pieces of excess fat, but leave some fat behind because it helps keep the meat moist and flavorful.

In a small bowl, combine the salt, black pepper, paprika, thyme, rosemary, and onion powder.

Rub the seasoning mixture all over the pork, making sure every side is coated.

For extra flavor, heat olive oil in a skillet over medium-high heat and sear the pork for approximately 2–3 minutes per side until nicely browned.

This step is optional, but I usually recommend it because browning adds another layer of flavor to the finished dish.

Step 2: Prepare the Vegetables

Wash the baby potatoes thoroughly. If they’re small, you can leave them whole. Larger potatoes should be cut in half so they cook evenly.

Cut the cabbage into thick wedges or large chunks. Avoid cutting it too small because cabbage becomes softer as it cooks.

Slice the onion and mince the garlic.

I prefer keeping the vegetables in fairly large pieces because they hold their shape better during the long cooking process.

Step 3: Layer Everything in the Slow Cooker

Place the sliced onions and garlic at the bottom of your slow cooker.

Add the seasoned pork shoulder on top.

Arrange the baby potatoes around the pork. Pour in the chicken broth and Worcestershire sauce.

If you’re using apple cider vinegar or a bay leaf, add those now as well.

Cover with the lid.

Step 4: Slow Cook the Pork and Potatoes

Cook on LOW for approximately 8–10 hours or HIGH for 4–6 hours.

Cooking times depend on the size of your pork roast and the performance of your slow cooker.

The pork should become very tender and easy to pull apart with two forks. For shreddable pork shoulder, aim for an internal temperature around 195–205°F (90–96°C), checking tenderness as well as temperature.

The potatoes should be fork-tender but not falling apart.

Step 5: Add the Cabbage

Once the pork is becoming tender and the potatoes are nearly cooked, arrange the cabbage wedges around and over the pork.

Cover and continue cooking on HIGH for approximately 45–90 minutes, or until the cabbage is tender to your liking.

If you prefer softer cabbage, let it cook a little longer.

I like adding cabbage toward the end because it helps prevent it from becoming overly mushy.

Step 6: Shred the Pork

Carefully remove the cooked pork from the slow cooker and transfer it to a large plate or cutting board.

Use two forks to pull the meat apart into bite-sized pieces.

If you notice any large pieces of fat, remove them before shredding.

Return the shredded pork to the slow cooker and gently stir it into the flavorful broth.

Let everything sit together for another 5–10 minutes so the pork can absorb some of those delicious juices.

Step 7: Serve and Enjoy!

Spoon the shredded pork, cabbage, and potatoes into serving bowls.

Make sure to add some of the savory cooking liquid over everything.

The broth adds moisture and brings all the flavors together.

Serve warm and enjoy a delicious homemade comfort-food dinner!

Cooking Tips for the Best Results

A few simple tricks can make this slow cooker pork and cabbage recipe even better.

1. Choose the right cut of pork.

Pork shoulder or pork butt is ideal for this recipe. These cuts contain enough connective tissue and fat to become tender during slow cooking. Lean pork loin is less suitable because it can dry out.

2. Don’t skip the seasoning.

Pork has a mild flavor, so seasoning it properly makes a big difference. Make sure to rub the spices over all sides of the meat.

3. Brown the pork first if you have time.

Searing creates a flavorful browned exterior that adds depth to the finished dish. However, you can skip this step when you’re short on time.

4. Don’t add too much liquid.

The pork and cabbage release moisture while cooking. Two cups of broth are generally enough for a 6-quart slow cooker.

5. Add cabbage toward the end.

Cabbage cooks faster than pork shoulder. Adding it later helps it stay tender without completely breaking down.

6. Keep the slow cooker covered.

Avoid lifting the lid repeatedly. Every time you open it, heat escapes and cooking time increases.

7. Let the pork rest in the broth.

After shredding, return the pork to the slow cooker for a few minutes. This allows it to soak up the flavorful cooking liquid.

What to Serve with Slow Cooker Pork and Cabbage

This recipe is already a complete meal because it includes meat and vegetables. However, a few simple sides can make dinner even more special.

Here are some of my favorite serving ideas:

• Crusty bread: Perfect for soaking up the savory broth.
• Buttermilk biscuits: Soft, buttery biscuits make a wonderful addition.
• Cornbread: A slightly sweet cornbread pairs beautifully with the savory pork.
• Green salad: A fresh salad adds a refreshing contrast to the rich meal.
• Steamed green beans: A simple vegetable side works well.
• Pickles: Their tangy flavor balances the richness of the pork.

You can also serve this dish on its own in a large bowl with plenty of broth.

Storage and Reheating Instructions

How to Store Leftovers

Allow the leftovers to cool slightly, then transfer the pork, potatoes, cabbage, and broth into airtight containers.

Refrigerate within 2 hours of cooking.

Properly refrigerated leftovers can be stored for up to 3–4 days.

Can You Freeze It?

Yes! The cooked pork freezes particularly well.

Place the shredded pork and some broth in freezer-safe containers or bags. Freeze for up to 2–3 months for best quality.

The potatoes and cabbage may become softer after freezing and thawing, so their texture might not be exactly the same.

How to Reheat

For the best results, reheat leftovers in a covered saucepan over medium-low heat until thoroughly hot, stirring occasionally.

You can also microwave individual portions in a microwave-safe bowl, covered loosely, stirring halfway through.

Add a little chicken broth or water if the mixture seems dry.

Approximate Nutrition Information

The following nutrition information is estimated per serving, assuming the recipe makes 6 servings.

Nutrition values are estimates and can vary depending on the pork cut, amount of visible fat, broth, and serving size.

Frequently Asked Questions

1. Can I put raw pork directly into the slow cooker?

Absolutely! You can place seasoned raw pork shoulder directly into the slow cooker without browning it first. Searing is optional and mainly adds extra flavor and color.

2. Can I use red potatoes instead of baby yellow potatoes?

Yes! Red potatoes are an excellent substitute. Yukon Gold potatoes also work beautifully. Cut larger potatoes into similarly sized chunks so they cook evenly.

3. How long does pork and cabbage take to cook in a Crock Pot?

Pork shoulder generally takes around 8–10 hours on LOW or 4–6 hours on HIGH, depending on its size and your slow cooker. Add cabbage during the final 45–90 minutes so it doesn’t become too soft.

4. Why is my slow cooker pork tough?

Pork shoulder can become tough if it hasn’t cooked long enough for its connective tissue to break down. If it’s difficult to shred, continue cooking and check it again later. Make sure you’re using pork shoulder or pork butt rather than a lean cut.

5. Can I make this recipe without chicken broth?

Yes! You can substitute vegetable broth, beef broth, or even water with additional seasonings. Chicken broth gives the dish a mild, savory flavor, but other options work just fine.