SLOW COOKER PORK AND RED CABBAGE
I got this recipe from our "CANCER BITES" cookbook that our office made. This was Father's Day dinner and we LOVED it!! Thank you Loretta for a fabulous recipe!
Provided by katie in the UP
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season pork with 1/4 tsp of the salt and pepper.
- Add the cabbage to a 6 qt slow cooker.
- Top with potatoes; spread apple cubes on top in an even layer.
- Add pork.
- In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
- Pour around meat.
- Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
- Uncover cooker and transfer pork to a cutting board.
- Cover loosely with foil and let rest 5 minutes.
- Season cabbage mixture with remaining 1/2 tsp salt.
- Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
- Serve warm, drizzle with cooking liquid.
Nutrition Facts : Calories 581.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 119.1, Sodium 417.5, Carbohydrate 45.9, Fiber 4.8, Sugar 27.7, Protein 40.1
SLOW-ROASTED SPICED PORK
Provided by Ina Garten
Categories main-dish
Time 7h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
JALAPEñO-ROAST PORK
This slow-roasted pork dish came to me from my Bayona partner, Regina Keever. The succulent meat lends itself to two fantastic preparations. For a Latin-inspired meal, serve it with Green Rice (p. 309). Or make ciabatta sandwiches with Pickled Cabbage and Creole Mustard (p. 154), from the leftovers.
Yield makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- Rinse the pork shoulder and pat dry. Using a paring knife, make several 1/2-inch-deep incisions on both sides of the meat. Mix the juice, jalapeños, thyme, garlic, salt, pepper, and oil, either by hand or by pulsing in a food processor until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.
- Place the meat in a roasting pan fat side up, cover with foil, and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.
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