Serves 14
130 min
Slow-Cooked Pork Shoulder with Red Cabbage and Apples
Recipe GLPR589cfde39f7bc6
Tender pork shoulder braised low and slow with earthy red cabbage, sweet apples, toasted chestnuts, and a touch of red wine and berry jam. This comforting one-pot dish develops rich, complex flavors as it cooks gently in the oven, perfect for feeding a crowd.
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Ingredients
1½ kg Pork shoulder
1 rounded teaspoon Black peppercorns
1 tablespoon Fresh thyme leaves
3 tablespoons Olive oil
2 Onions, chopped
1½ kg Red cabbage, finely shredded
2 Apples, peeled, cored, and cut into eighths
425 ml Red wine
200 g Vacuum-packed chestnuts
2 tablespoons Cranberry or redcurrant jelly
Salt
as needed Water
Directions
Preheat your oven to 160°C (fan 140°C, gas mark 3). Slice the pork shoulder into thick pieces approximately 3 cm thick. Coarsely crack the black peppercorns using a mortar and pestle or the side of a knife. Season the pork slices generously on both sides with salt, then sprinkle the crushed peppercorns and thyme leaves evenly over each piece.
Heat 2 tablespoons of olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Add the chopped onions and sauté for about 5–7 minutes, stirring occasionally, until they are softened and lightly golden. Add the shredded red cabbage and stir well to combine with the onions. Continue cooking for 2–3 minutes to allow the cabbage to begin releasing its moisture.
Add the prepared apple pieces and red wine to the casserole, stirring gently to combine all ingredients. Let the mixture simmer over medium heat for about 5 minutes until the cabbage begins to noticeably soften. Stir in the chestnuts and 1 tablespoon of the cranberry or redcurrant jelly. Taste and adjust seasoning with salt and pepper as needed. Once the liquid comes to a gentle boil, remove the casserole from heat and set aside (keep covered).
While the cabbage mixture cooks, heat the remaining 1 tablespoon of olive oil in a separate frying pan over medium-high heat. Once hot, carefully add the seasoned pork slices in batches (do not crowd the pan) and brown them on both sides for 3–4 minutes per side, until they develop a deep, caramelized crust. Once all pork is browned, return all pieces to the pan and stir in the remaining 1 tablespoon of jelly. Continue to cook for another 2–3 minutes, stirring gently, until the pork is glossy and deeply browned.
Carefully arrange the browned pork slices over the top of the cabbage mixture in the casserole. Add a splash of boiling water (about ¼ cup) to the empty frying pan, scrape up all the browned bits and flavorful pan juices with a wooden spoon, and pour this mixture evenly over the pork and cabbage.
Cover the casserole tightly with its lid or with heavy-duty aluminum foil. Place in the preheated oven and cook for 1 hour 15 minutes to 1 hour 30 minutes, until the pork is very tender and easily pulls apart with a fork. The pork should reach an internal temperature of 160°F (71°C) or higher. Serve the pork directly from the casserole, or transfer to a serving platter and spoon the cabbage and sauce over top.
