Apple Cider Roasted Pork Roast with Cabbage

• portionen: 8 servings
• aktive zeit: 20 minutes
• gesamtzeit: 8 hours 30 minutes

Zutaten

2-4 lb pork butt (bone-in or boneless)

1 cup apple cider (or substitute apple juice)

1 head green cabbage (chopped into 1" chunks)

1 large onion (diced)

2 Granny Smith apples (cored and cubed into ¼" pieces)

1 tsp thyme leaves

2 ½ tsp kosher salt (divided)

½ tsp black pepper (divided)

3 garlic cloves (minced)

3 tbsp Dijon mustard

2 tbsp apple cider vinegar

Anweisungen

Prep the Pork and Vegetables:

Trim excess fat from the pork butt, leaving a small fat cap for flavor.

Preheat the oven to 350°F (175°C).

Prepare the Roasting Pan:

In a large roasting pan, combine chopped cabbage, cubed apples, diced onion, and minced garlic.

Add apple cider vinegar, thyme, 1 tsp kosher salt, ¼ tsp black pepper, and apple cider. Mix well to coat the vegetables.

Season the Pork:

Pat the pork butt dry with a paper towel.

Spread Dijon mustard evenly over the pork.

Season with the remaining 1 ½ tsp kosher salt and ¼ tsp black pepper.

Assemble and Roast:

Place the pork fat-side up on top of the cabbage mixture in the roasting pan.

Cover the pan tightly with aluminum foil.

Roast for 5-8 hours, depending on the size and whether the pork is bone-in (bone-in takes longer).

Check for Doneness:

After 5 hours, check the roast. It’s ready when it reaches an internal temperature of 205°F (96°C) and is fork-tender.

Shred and Serve:

Remove the pork from the pan and shred, discarding any excess fat.

Stir the shredded pork back into the cabbage and juices.

Serve warm and enjoy!

Nährwertangaben

• Kalorien: 320 kcal
• Gesamtfett: 16 g
• Natrium: 950 mg
• Gesamtkohlenhydrate: 12 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 7 g
• Eiweiß: 28 g