• 4 pounds Boston pork shoulder
  • 2 cabbage leaves, torn
  • 2 cups tomato ketchup
  • 6 chipotle peppers
  • 2 tablespoons adobo sauce
  • 32 ounces (4 cups) Cheerwine
  • Rolls or buns


Place cabbage leaves in the bottom of the slow cooker. Place pork on top of cabbage (fat cap side up) and add ketchup, peppers, and adobo sauce. Pour Cheerwine on top and cook on high for 4-5 hours (or on low for 8 hours). Halfway through the cooking time, flip pork over.

At the end of the cooking time, remove tender meat and cabbage from the slow cooker and place on large cutting board or platter. Discard cabbage leaves (or eat them as a snack) and shred pork using two forks, pulling the meat and the forks away from each other. Place shredded pork back into the slow cooker and continue to cook on low for an additional hour. Top onto a roll or bun of choice and serve.

Overall Rating:


  1. Haven’t tried it but am planning to soon. Am a Tarheel now in Florida. Cheerwine is my personal favorite.

  2. Turned out great! I’m not a cook by any means. Five minute prep time and then 8 hours later we were eating bbq sandwiches. Will definitely do this again. Super easy! Wife and kids loved it.

  3. Great easy dish to prepare and serve!

  4. This was good but I want to try it without the cabbage leaves.

  5. Made this recipe last week. Other than my 4.5 lb pork butt needing longer to cook than anticipated, it turned out great! Plan to make it again soon with extra time to spare!

  6. Cheerwine adds the perfect touch to a Sothern favorite!

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