Slow Cooker Pepper Pork (Seared First)

Total Time
7hrs 45mins
Prep 3 hrs 30 mins
Cook 4 hrs 15 mins

Originally an Alton Brown recipe, I have tweaked it a bit. Prep time includes 3 hours for the brine, and cook time includes 4 hours in the crock pot. The addition of searing makes this more fussy than your typical crock pot recipe, but that's what makes it our absolute favorite pork dish. It almost tastes like wild boar!

Ingredients Nutrition


  1. Heat broth, salt, brown sugar, and peppercorns on the stove until salt and sugar dissolve.
  2. Transfer liquid to a pourable container, and add ice. Stir and cool until room temperature or slightly lukewarm.
  3. Pour liquid over pork in a ziploc bag, and refrigerate 3-8 hours.
  4. Remove pork from the brine, and pat dry.
  5. Place potatoes (if using) and apples in the crock pot.
  6. Heat oil in a 12-inch stainless steel pan over medium heat. Place pork in the pan and cover with a splatter screen (makes a bit of a mess without one). Saute until golden brown, about 5 minutes per side (you might start checking the second side after 3 minutes for browning).
  7. Place pork into crock pot over apples.
  8. Add onion to saute pan, stir well, and cook about 2 minutes.
  9. Deglaze with chicken broth, add pepper and thyme, and stir to scrape up brown bits off of pan. Transfer to crock pot. If using cabbage, add it on top at this time as well. Let pan soak for ease of cleaning.
  10. Cook in crock pot for 1 1/2 hours on high, then 4 1/2 hours on low. Alternately, you can cook this for 4 hours on high for equivalent results. You might want to gently stir the cabbage and onions together about an hour before it is finished cooking. I like to serve this over brown rice (if I am not using the potatoes).


Most Helpful

super dish. I have never brined anything before and wasn't sure what it would be like but this was fantastic. The apples and cabbage made a wonderful combination as well.

MarraMamba December 31, 2007

This was very good! I particularly liked the light apple taste to the pork, it was very subtle and accented it nicely.

Cuistot March 14, 2008

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