⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

🍽 Ingredients

• 1 lb Boneless pork loin
• 1 Large head of cabbage
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 6 cups Chicken broth
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

📖 Instructions

1. First things first, grab that pork loin and give it a good rinse under cold water. Pat it dry with some paper towels — nobody likes a soggy pork loin. Then, chop that beauty into about 1-inch cubes. This ensures even cooking.
2. Next up, the aromatics! Finely chop one medium onion and two cloves of garlic. If you're feeling fancy, you can even mince them extra fine. I like to think of it as giving the soup a little extra love.
3. Heat about 2 tablespoons of olive oil in your large pot or Dutch oven over medium-high heat. Add those chopped onions and garlic and sauté them for about 5 minutes, or until they’re nice and translucent. Don't burn them, though. We want sweet and savory, not bitter!
4. Now, add the star of the show — the pork! Toss those 1-inch cubes into the pot with the onions and garlic. Season generously with salt and pepper. I usually use about a teaspoon of salt and 1/2 teaspoon of pepper, but taste as you go; tastes vary wildly!
5. Brown those pork cubes until golden brown on all sides. This step adds a wonderful depth of flavor to the soup. Don't rush it; take your time! Once browned, set the pork aside while you prep the next batch of deliciousness.
6. Chop that cabbage! Use a large head of cabbage and shred it—a food processor is an excellent tool for this. Or you can just do it by hand. No judgement! Add it to the pot once the pork is set aside.
7. Now pour in about 6 cups of chicken broth (or vegetable broth, if you prefer). We’re not going to go completely crazy with liquid, you want a hearty soup and not broth with meat and cabbage.
8. Return the browned pork cubes to the pot. Give everything a good stir to make sure everything is coated in that delicious broth. Bring this mixture to a boil.
9. Once it boils, reduce heat to low, cover the pot, and let it simmer for about 1 hour, or until the pork is extremely tender and easily shreds with a fork. If you want to use a slow cooker, go for it! It will turn out wonderful, trust me.
10. After an hour, check the pork and carefully shred it with two forks. Some people like using the back of a spoon but i feel that forks makes it more evenly shredded.
11. Once you’ve shredded the pork, taste the soup and adjust seasoning as needed. You might want to add more salt, pepper, or even a dash of your favorite hot sauce. Feel free to experiment! I added a pinch of smoked paprika last time and it was divine!
12. Serve hot, with a dollop of sour cream or a sprinkle of fresh herbs if desired. Enjoy the culinary masterpiece you've just created!

📝 Notes

• For a richer flavor, use bone-in pork loin.
• Feel free to add other vegetables like carrots, potatoes, or green beans.
• Adjust seasoning to your taste preferences.
• Serve with a dollop of sour cream or a sprinkle of fresh herbs for extra flavor