Slow Cooker Pork Roast with Cabbage and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, sear the pork roast in a hot skillet with a small amount of oil before adding it to the slow cooker. This step, while optional, adds a rich, caramelized crust to the exterior of the meat. If choosing to sear, ensure the skillet is very hot and brown the meat on all sides for about two minutes per side before transferring it to the slow cooker insert.

If the sauce seems too thin at the end of the cooking process, carefully remove the pork and vegetables, then transfer the liquid to a small saucepan. Simmer over medium-high heat for five to ten minutes until it reduces to a desired consistency. This concentrated broth can be spooned over the sliced pork when serving to add a punch of savory flavor and keep the meat moist on the plate.

Variations

• Root Vegetable Medley: Replace half of the baby potatoes with chopped carrots and parsnips. These vegetables hold up well to the long cooking time and add a slight natural sweetness to the savory pork broth.
• Apple Infused Roast: Add two sliced Granny Smith apples to the slow cooker during the last hour of cooking. The tartness of the apples balances the richness of the pork and pairs perfectly with the caraway.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 3 months.

Reheat

Reheat in a saucepan over medium heat until steaming, or microwave in 1-minute intervals until hot.

Store leftovers in an airtight container in the refrigerator. Ensure the meat and vegetables are cooled to room temperature for no more than two hours before placing them in the fridge.

Properly stored, the dish will remain fresh for up to three days. For longer storage, the cooled pork and vegetables can be frozen in a freezer-safe bag or container for up to three months, though the texture of the cabbage may change upon thawing.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish as instructed, then allow it to cool completely before portioning into individual containers.

When ready to serve, reheat gently on the stovetop or in the microwave until heated through. This makes it a convenient option for meal prepping throughout a busy work week, providing a hearty dinner that is ready in minutes.

Serving ideas

Serve the pork roast on a large, warmed platter. Arrange the slices of meat in the center, surrounded by the tender cabbage wedges and baby potatoes. Drizzle a small amount of the cooking liquid over the meat to add moisture and shine.

Providing a sharp mustard on the side can offer a nice contrast to the richness of the pork, complementing the caraway seeds perfectly for a traditional flavor profile.

When plating individual servings, ensure each portion includes a mix of meat, cabbage, and potatoes. A simple side salad with a bright vinaigrette can help balance the heartiness of the meal.

Because this is a complete one-pot dinner, no additional sides are strictly necessary, but a slice of crusty bread is always a welcome addition to soak up the flavorful braising liquid left behind on the dinner plate.

Frequently asked questions

Recipe card

Slow Cooker Pork Roast with Cabbage and Potatoes

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb pork shoulder roast
• 1 head cabbage, cut into wedges
• 1 lb baby potatoes, halved
• 1 tsp caraway seeds
• 1 tsp onion powder
• 1 cup chicken broth

Instructions

1. Place the pork shoulder roast into the center of the slow cooker insert. Press the meat down firmly to ensure it sits flat against the base for even heat distribution during the cooking process.
2. Tuck the cabbage wedges and halved baby potatoes around the roast. Sprinkle the caraway seeds and onion powder evenly over the meat and vegetables to ensure balanced flavor throughout the dish.
3. Pour the chicken broth over the ingredients. Cover the slow cooker and cook on low for 8 hours until the pork reaches 145°F (63°C). Let the meat rest for at least 3 minutes before slicing and serving with the tender vegetables.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.