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Slow-Cooker Cider Mustard Pork, Apples and Cabbage
Rachel Kim

Slow-Cooker Cider Mustard Pork, Apples and Cabbage

Pork, cabbage and apples can turn dull brown if they're cooked into submission. Country-style ribs handle the heat while sturdy cabbage holds its shape; mustard reins in the cider and leaves a savory broth with gentle sweetness.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless country-style pork ribs
  • 2 crisp apples cored and cut into 8 wedges each
  • 1 small green cabbage cut into 6 wedges
  • 1 cup apple cider
  • 1/4 cup Dijon mustard
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Arrange the cabbage wedges and apple pieces across the bottom of a 6-quart slow cooker.
  2. Season the pork with the salt and black pepper and set it over the cabbage.
  3. Whisk the cider and Dijon mustard together and pour the mixture over the pork.
  4. Cover and cook on low for 5 to 6 hours, until the pork reaches at least 145°F and is tender enough to cut with a fork.
  5. Lift out the pork and cabbage carefully, then spoon the cider juices and softened apples over each serving.