Photo Source: MarthaStewart.com
This easy weeknight recipe comes to us from our resident chef, Claire Tansey. ClubK members can pair this warming dish with their Creekside Estate Winery 2012 Big Red Meritage from the Holiday shipment. Or you can enjoy with the Stratus 2014 Kabang Red.
Slow-cooked pork is rich and fragrant but not heavy. Using the slow-cooker means you can go out for the day and have the house smelling incredible upon your return. To make it in the oven, add about 1 cup of chicken broth to the cabbage mixture. Bake, covered, at 300°F for 3 to 4 hours. Serve this with buttered egg noodles, gnocchi or spätzle.
2 tablespoon canola oil
1 onion, thinly sliced
Half a red cabbage, thinly sliced (about 4 cups packed)
3 apples, unpeeled, cored and thinly sliced
1 ½ teaspoon salt, divided
3.5 lb pork shoulder roast
Heat oil in a medium frying pan over medium. Add onions and cook 6 to 9 min or until dark golden. Place cabbage, apples and 1 teaspoon of salt in a slow-cooker insert. Scrape in onion mixture and toss well to combine. Spread in an even layer. Sprinkle remaining ½ teaspoon salt over pork, then place pork on top of cabbage mixture. Cover and slow-cook on low for 8 to 10 hours or until pork is very tender. Serve pork in thick slices with cabbage mixture and its juices.