2applesany kind, peeled, cored and cut into wedges
Instructions
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 3 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.
Notes
Like many slow cooker recipes, you’ll want to start this in a skillet. Slow cookers are amazing, but of course where they shine is in the set it and forget it department. Making dinner in the morning, and having it ready to dig into at night is a very sexy promise. But in order to get a bit more texture and a bit more flavor, you’ll want to kick things off in a pan, most cases. This is one of those cases.