Slow-Cooker Pork Roast and Cabbage Stew

There’s something about a slow cooker bubbling away in the kitchen that makes an ordinary day feel a little more comforting. Last weekend, I made this Slow-Cooker Pork Roast and Cabbage Stew for my family, and it was exactly the kind of meal I was craving—warm, hearty, tender, and wonderfully simple.

I actually started making this after a family friend mentioned how good pork and cabbage were together in a slow cooker. I was a little unsure at first because cabbage can sometimes become too soft or watery, but this recipe completely changed my mind. The pork became so tender that it practically fell apart with a fork, while the cabbage soaked up all those savory juices.

By dinnertime, the whole kitchen smelled incredible. Everyone kept wandering in asking when dinner would be ready, which is always a good sign!

This is one of those recipes I like making on relaxed weekends, especially when I don’t want to spend hours standing over the stove. Once everything goes into the slow cooker, you can forget about it for a while and enjoy your day.

Why You’ll Love This Pork and Cabbage Stew

This recipe is pure comfort food without being complicated.

The pork gives the stew a rich, savory flavor, while the cabbage becomes tender and slightly sweet as it cooks. Carrots and onions add even more flavor, and a little garlic, paprika, and thyme give the broth that cozy homemade taste.

The best part? The slow cooker does almost all the work.

Ingredients

• 2½–3 pounds boneless pork shoulder or pork roast
• 1 medium head green cabbage, chopped
• 1 large onion, sliced
• 3 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 tsp salt, or to taste
• 2 tbsp olive oil
• 2 medium potatoes, peeled and cubed
• 1 bay leaf
• 1 tbsp chopped fresh parsley, for serving

How to Make Slow-Cooker Pork Roast and Cabbage Stew

1. Season the pork

Pat the pork roast dry with paper towels. Season it generously with salt, pepper, paprika, and dried thyme.

If you have a few extra minutes, brown the pork in a hot skillet with the olive oil before putting it into the slow cooker. This isn’t absolutely necessary, but I really recommend it because those browned edges add so much flavor.

2. Build the slow cooker

Add the sliced onion, carrots, potatoes, and garlic to the bottom of your slow cooker.

Place the seasoned pork roast on top.

Then add the chopped cabbage around and over the pork. Don’t worry if the cabbage seems like too much at first—it will shrink considerably as it cooks.

3. Make the flavorful broth

In a small bowl, stir together the broth, tomato paste, and Worcestershire sauce.

Pour the mixture into the slow cooker and add the bay leaf.

4. Let it cook slowly

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is very tender and reaches a safe internal temperature of at least 145°F / 63°C, followed by a short rest.

For this particular recipe, I prefer the LOW setting. The longer cooking time gives the pork that wonderfully tender texture and lets all the flavors mingle.

5. Shred and finish

Carefully remove the pork and let it rest for a few minutes. Slice or gently shred it with two forks, then return it to the slow cooker.

Taste the stew and adjust the salt and pepper if needed.

Remove the bay leaf and sprinkle with fresh parsley just before serving.

A Few Tips From My Kitchen

Brown the pork if you can. It’s an extra step, but the caramelized surface gives the finished stew a deeper flavor.

Don’t cut the cabbage too finely. Larger pieces hold their texture better during the long cooking time.

Use pork shoulder for the most tender result. It has enough fat and connective tissue to stay juicy during slow cooking.

Don’t add too much liquid. The cabbage and other vegetables release quite a bit of moisture as they cook.

Let the pork rest. A few minutes of resting makes it easier to slice or shred and helps keep it juicy.

What to Serve With It

Honestly, this stew is filling enough to enjoy on its own, but I love serving it with something simple on the side.

Crusty bread is probably my favorite because it gives you something to soak up that delicious broth. Mashed potatoes, steamed rice, or a simple green salad also work beautifully.

And if you have leftovers, don’t be surprised if they taste even better the next day. The flavors seem to settle together overnight.

Can I Make This Ahead?

Absolutely. This is one of those meals that is perfect for meal prep.

Allow the stew to cool, then refrigerate it in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave until piping hot.

You can also freeze portions for a convenient future meal. I like freezing the pork and vegetables with some of the broth so everything stays moist when reheated.

My Favorite Part

What I love most about this recipe isn’t even the fact that it’s easy. It’s the feeling it creates.

There’s something wonderfully old-fashioned about sitting down to a bowl of pork, cabbage, and vegetables after the food has been slowly cooking all afternoon. Last weekend, my family went back for seconds, and that was all the confirmation I needed.

Sometimes the best recipes aren’t the fancy ones. They’re the meals that fill the kitchen with a good smell, bring everyone to the table, and leave you with an empty serving dish at the end of the night.

This Slow-Cooker Pork Roast and Cabbage Stew has definitely earned a place in our weekend rotation.

Nutrition Information

Approximate values per serving, based on 8 servings.