Pork Roast with Cabbage, Apple, and Bacon Slaw

Name: Pork Roast with Cabbage, Apple, and Bacon Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon water; 1 cup brown sugar, packed; 1 cup sea salt; 1 teaspoon black peppercorns; 2 bay leaves; 1 shallot, sliced; 1/2 bunch fresh thyme sprigs (half for the brine, half for the roast); 5 1/2-pound center-section boneless pork loin roast, tied; Sea salt and freshly ground black pepper; Canola oil; 6 bacon slices; 1/2 head cabbage, such as napa or Savoy, shredded; 2 McIntosh apples, unpeeled, halved, cored, and sliced thin; Juice of 1 lemon; 1/2 red onion, sliced thin; 1/2 bunch fresh chives, cut in 1-inch pieces; 1/4 cup grainy mustard; 1/4 cup mayonnaise; Pinch of sugar; 2 tablespoons cider vinegar

Servings: persons

1 gallon water
1 cup brown sugar, packed
1 cup sea salt
1 teaspoon black peppercorns
2 bay leaves
1 shallot, sliced
1/2 bunch fresh thyme sprigs (half for the brine, half for the roast)
5 1/2-pound center-section boneless pork loin roast, tied
Sea salt and freshly ground black pepper
Canola oil
6 bacon slices
1/2 head cabbage, such as napa or Savoy, shredded
2 McIntosh apples, unpeeled, halved, cored, and sliced thin
Juice of 1 lemon
1/2 red onion, sliced thin
1/2 bunch fresh chives, cut in 1-inch pieces
1/4 cup grainy mustard
1/4 cup mayonnaise
Pinch of sugar
2 tablespoons cider vinegar

1
Combine the water, brown sugar, sea salt, peppercorns, bay leaves, shallot, and half the thyme in a large pot or plastic bag.
2
Give it a stir to dissolve the sugar and salt.
3
Submerge the pork in the brine, close it up, and put it in the refrigerator for 6 hours to tenderize and sweeten the meat.
4
Preheat the oven to 400F.
5
Remove the pork from the brine and pat it dry with paper towels.
6
Season the pork generously with salt and pepper.
7
Set a large roasting pan over 2 burners and turn the heat to medium-high.
8
Pour a 3-count of oil into the pan and get it nice and hot.
9
Sear the pork on all sides, turning it so the roast browns evenly.
10
Scatter the remaining thyme sprigs on and around the pork and transfer the roast to the oven.
11
Roast for 50 minutes or until an instant-read thermometer reads 155F.
12
when inserted into the thickest part of the meat.
13
The center of the meat should be a rosy pink.
14
While the meat roasts, you have got plenty of time to bang out the slaw.
15
Fry the bacon in a skillet over low heat until crisp and then drain on paper towels.
16
Combine the rest of the slaw ingredients in a large bowl.
17
Fold the ingredients together until everything is coated and creamy; season with salt and pepper.
18
Remove the pork from the oven and let it rest for 10 minutes before slicing it thin.
19
Serve the pork with the apple slaw and crumble the bacon on top before serving.

1511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 gallon water, 1 cup brown sugar, packed, 1 cup sea salt, 1 teaspoon black peppercorns, and more.

Yes, Pork Roast with Cabbage, Apple, and Bacon Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!