Island Style Slow Cooker Pork and Cabbage

Pay homage to your ancestors with a feast!  This recipe honors the tradition of butchering the family pig in the fall. Cabbage is also abundant at this time.

 

3 1/2- 4# Boston Butt Pork Roast
3 t. salt, divided
1 1/2 t. black pepper, divided
2 T. oil (I use coconut or olive oil)
1 med onion, cut into 1/4" half rounds
1/4 c. low sodium soy sauce or liquid aminos
1 t. liquid smoke
2 t. minced garlic
1 t. dry thyme
1 head fresh cabbage, 1 1/2- 2#, coarsely chopped
1 t. paprika
Island Style Slow Cooker Pork and Cabbage
  • Rub roast all over with 2 tsp salt and 1 tsp pepper.
  • Heat oil in large skillet and brown roast on all sides.
  • Scatter onion slices in the bottom of a slow cooker vessel.
  • Add the browned roast.
  • Top with garlic, soy sauce, liquid smoke and thyme.
  • Cover and cook on medium for 4 1/2 hours.
  • Add cabbage and remaining salt and pepper, pushing cabbage down around roast as best you can.
  • Cover and continue to cook on med to med high, pushing cabbage down occasionally. Continue to cook until cabbage is tender. Depending on the size of the roast and your slow cooker, this should take about a total of 8 hours.
  • I like to serve this roast family style in a big earthen bowl with the cabbage surrounding it. Slice it thick and reassemble it in the bowl, then add the cabbage and as much juice as will fit.