Directions:
- Preheat the oven to 325°F In a large dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat.
- Pat dry the pork shoulder and season with salt and pepper; add to the pot and cook, turning occasionally, until browned, about 12 minutes.
- Cover and roast in the oven until fork-tender, about 3 hours. Transfer to a cutting board and let rest for 10 minutes before shredding the pork. Pour off and discard the fat from the pot.
- Add the cabbage and carrots. Cover and cook over medium-high heat, stirring occasionally, until the cabbage is wilted, 8 to 10 minutes. Season with salt and pepper and serve with the pork. Sprinkle caraway seeds on the vegetables; serve with grainy mustard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 621.92 Kcal (2604 kJ) | ||
| Calories from fat | 141.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.76g | 24% | |
|---|---|---|---|
| Cholesterol | 238.09mg | 79% | |
| Sodium | 297.48mg | 12% | |
| Potassium | 2095.27mg | 45% | |
| Total Carbs | 20.25g | 7% | |
| Sugars | 9.87g | 39% | |
| Dietary Fiber | 9.04g | 36% | |
| Protein | 94.36g | 189% | |
| Vitamin C | 87.9mg | 146% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.1mg | 23% | |
| Calcium | 145.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 90.19 Kcal (378 kJ) | ||
| Calories from fat | 20.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 24% | |
|---|---|---|---|
| Cholesterol | 34.53mg | 79% | |
| Sodium | 43.14mg | 12% | |
| Potassium | 303.86mg | 45% | |
| Total Carbs | 2.94g | 7% | |
| Sugars | 1.43g | 39% | |
| Dietary Fiber | 1.31g | 36% | |
| Protein | 13.68g | 189% | |
| Vitamin C | 12.7mg | 146% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.6mg | 23% | |
| Calcium | 21.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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