Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 3-pound boneless pork loin
  • 2 onions (halved and thinly sliced)
  • ½ head cabbage (red or green, cored and sliced)
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic (chopped)
  • ½ cup apple cider vinegar
  • ½ cup white wine
  • 1 cup apple cider
  • 2 apples (any kind, peeled, cored and cut into wedges)

Instruction

  • Heat 1 tablespoon of olive over medium high heat in a large heavy skillet. Season the pork with salt and pepper and brown the pork on all sides, about 8 minutes in all. Remove the pork to a plate.
  • Return the pan to the heat and add the remaining tablespoon olive oil. Sauté the onions for 5 minutes, until they start to become tender, then add the cabbage, cook for another 5 minutes, stirring occasionally, then add the ginger and garlic, and cook, stirring, for 2 more minutes. Add the vinegar and the white wine, bring to a simmer, and stir for a couple of minutes to release any browned bits on the bottom of the pan.
  • Transfer the vegetable mixture with the liquid to a slow cooker. Add the cider and tuck the pork into the mixture; in the pork; the liquid and vegetables should come up about 2/3 quarters of the way around the meat. Set the slow cooker on High for 4 hours (until the pork reaches an internal temperature of 140°F if you are using a meat thermometer).   After three hours tuck the apples into the cabbage mixture and continue cooking in the slow cooker for the remaining hour.
  • Remove the pork from the pot and allow it to sit on a cutting board for about 10 minutes. Slice the pork. Use a slotted spoon to transfer the apples, cabbage, and onion mixture into a shallow serving bowl, lay the sliced pork over the top, and drizzle over some of the liquid from the slow cooker.