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Prep the Cabbage: Roughly chop the cabbage and soak it in water for a few minutes.
Chop & Grate: Cut the onion, potato, and carrot into large chunks. Grate the apple.
Meat Preparation: Place the pork shoulder into the slow cooker and rub it with the grated garlic.
Assemble: Add the onion, potato, carrot, grated apple, water, and coffee into the pot. Finally, pile the cabbage on top.
Slow Cook: Cover with the lid and cook on the Low setting for 8 hours.
Add Roux: Drop in the curry roux cube. Let it sit for 10 minutes until it softens.
Final Simmer: Stir well to dissolve the roux completely. Cover and cook on Low for another 20 minutes to meld the flavors.