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Pulled Pork With Cabbage and Onions (Crock Pot)

The scent always takes me back. As soon as that sweet, smoky aroma of pulled pork begins to waft through the kitchen, I’m transported to summer picnics at my grandparents’ farm. The adults would be laughing, the kids would be running wild, and everyone would be happily munching on sandwiches piled high with tender, juicy pulled pork. It was the taste of pure, unadulterated joy, and this recipe captures that magic perfectly.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Servings: 4-6

Ingredients

2-3 lbs pork roast
1-2 medium onion, sliced
1-2 cup shredded cabbage
1-2 cup barbecue sauce
2 teaspoons crushed red pepper flakes
2 teaspoons chopped garlic
1/4 cup water (optional)
2 tablespoons cornstarch (optional)

Equipment Needed

Crock Pot (slow cooker)
Two forks

Instructions

Begin by preparing the base in your crock pot. Place the sliced onion and shredded cabbage in the bottom of the crock pot.
Season the vegetables with 1/2 teaspoon each of the crushed red pepper flakes and chopped garlic. This will infuse the vegetables with a subtle heat and savory flavor as they cook.
Place the pork roast on top of the bed of seasoned vegetables.
Season the pork roast with the remaining crushed red pepper flakes and chopped garlic. Be generous to ensure the pork is well-seasoned throughout.
Pour the barbecue sauce evenly over the pork roast, ensuring it is well coated. The amount of barbecue sauce you use will depend on your preference – use more for a saucier pulled pork.
Cover the crock pot and cook on low heat for 6-8 hours. The exact cooking time will depend on the size and thickness of your pork roast, as well as the specific crock pot.
After the cooking time is complete, carefully remove the pork roast from the crock pot. Place it on a cutting board.
Using two forks, shred the pork roast into bite-sized pieces. The pork should be incredibly tender and easy to shred at this point.
Optional step for thickening the sauce: If you prefer a thicker sauce, turn the crock pot to high heat. In a small bowl, mix the water and cornstarch to create a slurry. Pour the slurry into the crock pot while you are shredding the pork. Stir well to combine. The sauce should thicken as it heats.
Return the shredded pork to the crock pot and stir to combine with the sauce and vegetables.
Serve the pulled pork on kaiser or Portuguese buns.

Expert Tips & Tricks

Sear the Pork: For an even deeper flavor, consider searing the pork roast in a hot skillet with a little oil before placing it in the crock pot. This will create a beautiful crust and add richness to the final dish.
Spice It Up: If you like your pulled pork with a kick, add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce.
Sweeten the Deal: A touch of brown sugar or maple syrup can enhance the sweetness of the barbecue sauce and balance the spicy elements.
Vinegar Tang: A splash of apple cider vinegar or balsamic vinegar added in the last hour of cooking can add a tangy counterpoint to the sweetness and richness.
Make Ahead: You can easily prepare the pulled pork a day or two in advance. Simply store it in an airtight container in the refrigerator and reheat it when you’re ready to serve. The flavors will actually meld together and become even more delicious over time.
Fat is Flavor: Don’t be afraid to leave some of the rendered fat in the crock pot after shredding the pork. It adds moisture and flavor to the final dish. Remove only the excess fat if desired.

Serving & Storage Suggestions

Serve the pulled pork on toasted kaiser rolls or Portuguese buns with your favorite toppings. Coleslaw, pickles, and extra barbecue sauce are classic choices.

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 2-3 months.

To reheat, simply warm the pulled pork in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave in short intervals, stirring occasionally.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	400.5 kcal	N/A
Calories from Fat	N/A	19%
Total Fat	8.7 g	13%
Saturated Fat	2.5 g	12%
Cholesterol	156.5 mg	52%
Sodium	665.8 mg	27%
Total Carbohydrate	27 g	8%
Dietary Fiber	1.4 g	5%
Sugars	18.2 g	N/A
Protein	50.5 g	101%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Different Cuts of Pork: While pork roast (shoulder or butt) is traditional, you can also use other cuts like pork tenderloin for a leaner option. Cooking times may need to be adjusted.
Cabbage Variations: Try using a mix of green and red cabbage for a colorful variation. You can also add other vegetables like bell peppers or carrots.
Barbecue Sauce Swaps: Experiment with different types of barbecue sauce to suit your taste. Try a tangy vinegar-based sauce, a sweet and smoky sauce, or a spicy chipotle sauce.
Bun Alternatives: If you’re looking for a lighter option, serve the pulled pork in lettuce wraps or on top of a salad.
Spice Level Adjustment: Easily adjust the heat level by changing the amount of crushed red pepper flakes. For a milder flavor, omit them altogether.

FAQs (Frequently Asked Questions)

Q: Can I cook this on high heat if I’m short on time?

A: While you can cook it on high for 3-4 hours, the low and slow method is recommended for the most tender and flavorful results. Cooking on high may result in a drier pulled pork.

Q: What if my pork is still tough after 6 hours?

A: Every crock pot cooks differently, and the size of the roast matters. Simply continue cooking it on low, checking every hour, until it is easily shreddable with two forks.

Q: Can I add liquid smoke to this recipe?

A: Yes, a teaspoon or two of liquid smoke can add a smoky flavor if you don’t have access to a smoker. Add it along with the barbecue sauce.

Q: What’s the best way to shred the pork?

A: Two forks are the easiest method. You can also use meat claws for a quicker process, or even a stand mixer with the paddle attachment on low speed.

Q: Can I use pre-shredded cabbage?

A: Absolutely! Pre-shredded cabbage is a great time-saver. Just be sure to use about the same quantity as specified in the recipe.

Final Thoughts

This Pulled Pork with Cabbage and Onions recipe is more than just a meal; it’s a gateway to simpler times, filled with laughter and good company. Whether you’re hosting a backyard barbecue, preparing a weeknight dinner, or simply craving a taste of home, I encourage you to give this recipe a try. Let the slow cooker do the work, and let the incredible aroma fill your home with warmth and anticipation. Don’t be afraid to personalize it with your favorite barbecue sauce or spice blend. And most importantly, share it with the people you love, creating your own delicious memories along the way.

Pulled Pork With Cabbage and Onions (Crock Pot) Recipe