- 1
4.2/5
(5 Votes)
Ingredients
- 2 small onions, thinly sliced
- 6 cloves of garlic, peeled and smashed
- 1/2 pound baby carrots
- Kosher salt
- Freshly ground black pepper
- 3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
- 1 tablespoon Sunny Paris seasoning (or your favorite seasoning blend)
- 1 tablespoon Red Boat Fish sauce
- 1 small cabbage, cut into 8 wedges
- 1 cup Rao’s marinara sauce (or any other Paleo-friendly marinara sauce)
- 1 tablespoon of aged balsamic vinegar
- 1/4 cup finely chopped Italian parsley (optional)
Preparation
Step 1
Slice onions and smasht the garlic and add them with the carrots to the slow cooker. Season with salt and pepper.
Toss the pork with seasoning and fish sauce and pile on top of veggies.
Tuck the cabbage wedges on top and drizzle with marinara sauce and salt and pepper.
Set the cooker to simmer on low for 8-10 hours. Season with Valsamic vinegar. Poof! Dinner is ready in less than 10 minutes of prep time!