Easy Pulled Pork Cabbage Cups
For succulent pulled pork, just add one of our premium starters to boneless pork shoulder and cook it low and slow for hours. Though the pork is delicious served on toasted buns, here we wrap it in crisp napa cabbage leaves for a fresh variation that can be served for dinner or passed around at a party. If your slow cooker doesn’t have a browning function, sear the pork in a Dutch oven or large fry pan over medium-high heat, then transfer it to your slow cooker and add the sauce.
- 3 1/2 lb. (1.75 kg) boneless pork shoulder
- Salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar pulled pork starter
- 1 head napa cabbage, leaves separated
- 4 radishes, thinly sliced
- 2 jalapeño chiles, thinly sliced
Season the pork generously with salt and pepper.
In a 7-quart (7-l) slow cooker with a browning function, warm the oil until almost smoking. Add the pork and brown well on all sides, 7 to 8 minutes total. Add the pulled pork starter, cover and cook on low according to the manufacturer’s instructions until the meat is fork-tender, 6 1/2 to 7 hours.
Transfer the pork to a large bowl and skim the fat off the sauce. Using two forks, shred the meat, discarding any excess fat. Stir in the sauce. If the pork isn’t as saucy as desired, add up to 1/2 cup (125 ml) water to reach the desired consistency.
To serve, mound a spoonful of pork onto each cabbage leaf and sprinkle with radish and jalapeño slices. Arrange on a platter and serve. Serves 6 to 8.
Williams Sonoma Test Kitchen