Go Back
slow cooked pork with cabbage, ginger and apples sweetsavant.com America's best food blog whole 30 recipes low carb recipe

Slow cooked pork with carrots and apples

Demetra Overton
Roasting pan with 2 inch high sides
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 8 servings


  • 6 pound pork picnic shoulder
  • 2 tablespoons of dried garlic peices or 2 teaspoons garlic powder
  • 1 teaspoon of dried oregano
  • 1 tablespoon Kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 cups of chicken broth
  • 1 head of regular or savoy cabbage
  • 4 carrots
  • 1 inch piece of ginger or 1 teaspoon of powdered ginger
  • 1 gala apple
  • 2 tablespoon of grapeseed or canola oil
  • 1/4 cup of water
  • salt and pepper


  • Rinse off the pork shoulder and pat dry.
  • Make the spice blend-combine salt. pepper, garlic and oregano
  • Cut deep slits all around the pork and stuff the fresh spice blend inside the slits and all over the pork butt
  • Place the pork in the roasting pan and pour in the chicken broth.
  • Cover the roasting pan with foil
  • Roast the pork at 300° for 5-6 hours until it becomes tender and reaches an internal temperature of 185°. Remove the pork from the oven.
  • When the pork is done, make the cabbage in a separate pan
  • Slice the onion, cabbage and peeled carrots
  • Heat the oil in a large skillet.
  • Cook the onion over medium heat until it’s caramelized.
  • Add carrots and cook until they are tender and a little bit brown.
  • Add sliced cabbage and water to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple. Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt, pepper and ginger to taste
  • (OPTIONAL) Slice off as much pork as you need for the meal and brown it on both sides in a skillet
  • Serve the pork and cabbage together