1 pound russet potatoes, peeled and cut into bite size pieces
2 TBSP olive oil plus a little extra
2 pounds pork shoulder, cut into 1-inch pieces
salt & freshly ground black pepper
1 medium head of green cabbage, chopped
2 medium carrots, peeled and sliced in bite size pieces
1 large yellow onion, chopped
3 medium garlic cloves, minced
1/2 cup water
DIRECTIONS
Place the potatoes into a 6-quart slow cooker and set aside.
Heat the 2 TBSP of olive oil in a large saute pan over medium-high heat.
Pat the pork dry with paper towels then generously season all over with salt and pepper.
Cook the pork, in batches, in the hot oil until well browned, about 6 minutes per batch, adding a little more oil if needed. Transfer the pork to the slow cooker on top of the potatoes.
Keep the saute pan over medium-high heat and add the cabbage, carrots, onion, garlic, and 1/2 tsp salt and cook, stirring occasionally, for about 5 minutes.
Pour the water into the pan and scrape the bottom of the pan with a wooden spoon or spatula to remove any stuck on bits from the bottom of the pan.
Pour the contents of the pan into the slow cooker.
Place the lid on the slow cooker and cook on low for 6 hours or until pork is tender.
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