Eosinophilic Esophagitis Friendly Crockpot Pork and Cabbage Stew
Total time8 hr 20 min
Prep time20 min
Cook time8 hr
4.6(24)
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Learn more āIngredients
6 servings
- 2 lb boneless pork shoulder, cut into 1 Ā½-inch chunks
- 1 tsp salt
- Ā½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 2 stalks celery, sliced
- Ā½ small head green cabbage, cored and roughly chopped (about 4 cups)
- 2 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork in a single layer, working in batches if needed to avoid crowding, and sear for 3ā4 minutes per side until deep golden brown on at least two sides. Transfer the seared pork to the slow cooker insert.
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