Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 to 3.5 lb boneless pork shoulder (Boston butt)
- 2 tsp kosher salt, 1 tsp black pepper
- 1 tbsp neutral oil
- 1 large yellow onion, thinly sliced
- 2 crisp apples (e.g., Honeycrisp), cored and sliced
- 3 cloves garlic, minced
- 2 cups apple cider (not vinegar)
- 2 tbsp whole-grain mustard + 1 tbsp Dijon
- 1/4 cup pure maple syrup
- 2 tsp fresh thyme leaves (or 1 tsp dried), 1 bay leaf
- 1.5 lb green cabbage, thinly sliced; 3 tbsp unsalted butter
- 12 oz wide egg noodles; 1 tbsp butter
- 1 tbsp apple cider vinegar; chopped parsley to serve
Do This
- 1. Pat pork dry; season with salt and pepper. Sear in 1 tbsp oil over medium-high heat, 3 to 4 minutes per side.
- 2. Layer onions and apples in slow cooker. Whisk cider, mustards, maple, thyme, garlic; pour in and add bay leaf.
- 3. Nestle pork in. Cook on Low 8 to 9 hours (or High 4 to 5) until fork-tender, 195 to 205°F internal.
- 4. Boil egg noodles; drain and toss with 1 tbsp butter and a pinch of salt.
- 5. Sauté cabbage ribbons in 3 tbsp butter with 1/2 tsp salt until tender-crisp, 6 to 8 minutes.
- 6. Shred pork. Skim and reduce cooking juices to about 2 cups; stir in 1 tbsp cider vinegar. Fold pork and cabbage into sauce.
- 7. Serve over noodles; spoon on extra sauce and finish with parsley and black pepper.
Why You'll Love This Recipe
- Spoon-tender pork infused with apple cider, maple, and mustard for sweet-savory depth.
- Buttery cabbage ribbons keep things fresh and vibrant, balancing richness.
- Hands-off slow cooker method with a restaurant-quality finish.
- Cozy, crowd-pleasing comfort food that serves beautifully over egg noodles.
Grocery List
- Produce: 1 large yellow onion, 2 crisp apples, 1.5 lb green cabbage, fresh thyme, garlic, parsley
- Dairy: Unsalted butter
- Pantry: Boneless pork shoulder, apple cider, pure maple syrup, whole-grain mustard, Dijon mustard, egg noodles, apple cider vinegar, neutral oil, kosher salt, black pepper, bay leaf
Full Ingredients
Maple-Dijon Apple Cider Pork
- 3 to 3.5 lb boneless pork shoulder (Boston butt), trimmed of excess exterior fat
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral oil (canola, avocado, or grapeseed)
- 1 large yellow onion, thinly sliced (about 2 cups)
- 2 medium crisp apples (Honeycrisp, Pink Lady, or Gala), cored and sliced 1/4 inch thick
- 3 cloves garlic, minced
- 2 cups apple cider (not vinegar)
- 2 tbsp whole-grain mustard
- 1 tbsp Dijon mustard
- 1/4 cup pure maple syrup
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 bay leaf
- 1 tbsp apple cider vinegar, for finishing
Buttery Cabbage Ribbons
- 1.5 lb green cabbage, cored and thinly sliced into ribbons (about 8 cups)
- 3 tbsp unsalted butter
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
For Serving
- 12 oz wide egg noodles
- 1 tbsp unsalted butter
- 2 tbsp chopped fresh parsley (or extra thyme leaves)
Step-by-Step Instructions
Step 1: Prep the aromatics
Thinly slice the onion and core and slice the apples into 1/4-inch wedges. Mince the garlic. Core the cabbage and slice into thin ribbons. Set the cabbage aside for later.
Step 2: Season and sear the pork
Pat the pork shoulder dry and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Sear the pork until deeply golden, 3 to 4 minutes per side, then transfer to a plate. Searing adds rich flavor, but if you are short on time you can skip it.
Step 3: Build the slow cooker braise
Scatter the sliced onions and apples in the bottom of the slow cooker. Whisk together the apple cider, whole-grain mustard, Dijon mustard, maple syrup, thyme, and garlic; pour over the onions and apples and add the bay leaf. Nestle the pork into the mixture.
Step 4: Slow cook until spoon-tender
Cover and cook on Low for 8 to 9 hours, or on High for 4 to 5 hours, until the pork easily shreds with a fork and registers 195 to 205°F in the thickest part. Transfer the pork to a cutting board and tent with foil to rest. Remove and discard the bay leaf.
Step 5: Cook the noodles
About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender. Drain, then toss immediately with 1 tablespoon butter and a pinch of salt to keep them silky.
Step 6: Make buttery cabbage ribbons
In a large skillet over medium heat, melt 3 tablespoons butter. Add the cabbage ribbons and 1/2 teaspoon kosher salt. Sauté, tossing often, until the cabbage is tender with a little bite and glossy with butter, 6 to 8 minutes. Season with black pepper; set aside.
Step 7: Reduce the cider sauce and shred
Skim any excess fat from the slow cooker juices (use a ladle or fat separator). Pour the juices into a saucepan and simmer over medium-high heat until reduced to about 2 cups, 8 to 12 minutes. Stir in 1 tablespoon apple cider vinegar for brightness. Meanwhile, shred the pork into large, juicy pieces, discarding any gristle or large fat pockets.
Step 8: Fold together and serve
Return the shredded pork to the reduced sauce and fold in the buttery cabbage ribbons until well coated. Taste and adjust seasoning with salt, pepper, or a touch more mustard or maple if you like. Serve generous spoonfuls over the buttered egg noodles. Finish with chopped fresh parsley and a few extra thyme leaves.
Pro Tips
- Use fresh, unfiltered apple cider for the fullest apple flavor; avoid cider vinegar in the braise until the end.
- Sear the pork for deep, caramelized notes that stand up to the maple and mustard.
- Keep cabbage tender-crisp by sautéing separately, then folding in at the end so it does not overcook in the slow cooker.
- Reduce the sauce to concentrate flavor and achieve a glossy, spoon-coating consistency.
- For leaner servings, chill the cooking liquid briefly and skim solidified fat before reducing, or use a fat separator.
Variations
- Hard Cider Twist: Replace 1 cup of apple cider with dry hard cider for a more savory, gently boozy backbone.
- Caraway and Kraut: Add 1 teaspoon caraway seeds to the cabbage and fold in 1 cup well-drained sauerkraut with the pork for a tangy, Central European vibe.
- Gluten-Free or Low-Carb: Swap egg noodles for mashed potatoes, cauliflower mash, or gluten-free noodles.
Storage & Make-Ahead
Refrigerate pork and cabbage (sauce included) for up to 4 days; store noodles separately to prevent sogginess. Freeze the pork-cabbage mixture (without noodles) for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of cider or broth to loosen. For make-ahead ease, prep the onions, apples, and sauce the night before; in the morning, add to the slow cooker and start the cook. Cabbage and noodles are best cooked just before serving.
Nutrition (per serving)
Approximate values: 880 calories; 42 g protein; 38 g fat; 82 g carbohydrates; 6 g fiber; 980 mg sodium. Values will vary based on pork trimming, skimming of fat, and noodle brand.
