Slow-Roasted Pork With Cabbage, Carrots and Caraway

1. 1

   Preheat the oven to 325F In a large dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat.

2. 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. 3

   Cover and roast in the oven until fork-tender, about 3 hours.

4. 4

   Transfer to a cutting board and let rest for 10 minutes before shredding the pork.

5. 5

   Pour off and discard the fat from the pot.

6. 6

   Add the cabbage and carrots.

7. 7

   Cover and cook over medium-high heat, stirring occasionally, until the cabbage is wilted, 8 to 10 minutes.

8. 8

   Season with salt and pepper and serve with the pork.

9. 9

   Sprinkle caraway seeds on the vegetables; serve with grainy mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.