Slow-Roasted Pork With Cabbage, Carrots and Caraway |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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From Rachael Ray. It takes only 5 ingredients Ingredients:
1 tablespoon extra-virgin olive oil |
3 1/2 lbs boneless pork shoulder |
salt and pepper |
1 head cabbage, cored, thinly sliced |
4 carrots, thinly sliced |
2 teaspoons caraway seeds |
grainy mustard |
Directions:
1. Preheat the oven to 325°F In a large dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat.
2. Pat dry the pork shoulder and season with salt and pepper; add to the pot and cook, turning occasionally, until browned, about 12 minutes.
3. 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.
4. 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.
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