Mulled wine pork with red cabbage

A rich slow-cooker pork meal.

  • 8 hrs 30 mins cooking
  • Serves 6
  • Print
Spicy and fragrant slow cooked mulled wine pork and red cabbage is beautifully complimented with sweet potato mash for a flavoursome meal.
Looking for more slow cooker pork recipes?


  • 3 3 star anise
  • 2 cinnamon sticks
  • 2 teaspoons caraway seeds
  • 6 whole cloves
  • 2 sprigs fresh rosemary, chopped coarsely
  • 2 sprigs fresh tarragon, chopped coarsely
  • 2 cloves garlic, quartered
  • 2 medium red onions (340g), cut into thick wedges
  • 1.4 kg piece boneless pork shoulder, rind removed
  • 1 cup (250ml) dry red wine
  • 1 cup (250ml) chicken stock
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ small red cabbage (600g), cut into 6 thick slices
  • 2 tablespoons fresh tarragon leaves, extra
Sweet potato mash
  • 2 medium orange sweet potatoes (800g), chopped coarsely
  • 1 large potato (300g), chopped coarsely
  • 60 grams butter


  • 1
    Tie spices, herbs and garlic in a muslin bag; secure with kitchen string. Place onion in base of a 4.5-litre (18-cup) slow cooker. Top with muslin bag and pork. Pour combined wine, stock, sauce, sugar and vinegar over pork. Cook, covered, on low, for 7 hours 30 minutes. Add cabbage; cook, covered, on low for a further 30 minutes. Discard muslin bag; season to taste.
  • 2
    Just before serving, make sweet potato mash. Boil, steam or microwave sweet potato and potato until tender; drain. Mash vegetables with butter in a medium bowl until smooth; season to taste.
  • 3
    Carefully remove pork from cooker; break into large chunks.
  • 4
    Serve pork with sweet potato mash and cabbage and onion mixture; drizzled with some of the cooking liquid. Top with extra tarragon.


Accompany with baby spinach and crusty bread to mop up the juices.Not suitable to freeze.

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