Slow cooked pork with cabbage, ginger and apples

This Slow cooked pork with cabbage, ginger and apples is a mash-up of two recipes that I absolutely LOVE. It’s perfect for my low carb/Whole30 meal plan.

First, make the slow cooked pork

In the original recipe for the slow cooked crispy skin pork pork butt is well-seasoned slow-roasted and then in the last few minutes of rest and cook at a very high heat for that the skin.

For this dish I skipped the last step of crackling the skin and cooked the pork butt in a slow cooker, you could also do cook this covered with aluminum foil in your oven. In a few hours it becomes amazingly soft and tender. After it was finished cooking I sliced the pork and browned it in a skillet to serve with the cabbage dish. The pork butt is a large piece of meat so there’s plenty left over to eat over the rest of the week. For lunch the next day I had some pork butt and the amazing broth it makes with some kale added to it , it made an amazing soup.

Next, Saute your vegetables

For the cabbage dish, caramelize an onion with some sliced carrots. Add a few cups of cabbage with a little water for steam and let it soften. Slice an apple and saute it with the cabbage. Season with salt, pepper and ginger.

Slow cooked pork with carrots and apples

Demetra Overton

Roasting pan with 2 inch high sides

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 8 servings

Ingredients

  

• 6 pound pork picnic shoulder
• 2 tablespoons of dried garlic peices or 2 teaspoons garlic powder
• 1 teaspoon of dried oregano
• 1 tablespoon Kosher salt
• 1 teaspoon fresh ground pepper
• 2 cups of chicken broth
• 1 head of regular or savoy cabbage
• 4 carrots
• 1 inch piece of ginger or 1 teaspoon of powdered ginger
• 1 gala apple
• 2 tablespoon of grapeseed or canola oil
• 1/4 cup of water
• salt and pepper

Instructions

 

• Rinse off the pork shoulder and pat dry.
• Make the spice blend-combine salt. pepper, garlic and oregano
• Cut deep slits all around the pork and stuff the fresh spice blend inside the slits and all over the pork butt
• Place the pork in the roasting pan and pour in the chicken broth.
• Cover the roasting pan with foil
• Roast the pork at 300° for 5-6 hours until it becomes tender and reaches an internal temperature of 185°. Remove the pork from the oven.
• When the pork is done, make the cabbage in a separate pan
• Slice the onion, cabbage and peeled carrots
• Heat the oil in a large skillet.
• Cook the onion over medium heat until it’s caramelized.
• Add carrots and cook until they are tender and a little bit brown.
• Add sliced cabbage and water to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple. Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt, pepper and ginger to taste
• (OPTIONAL) Slice off as much pork as you need for the meal and brown it on both sides in a skillet
• Serve the pork and cabbage together