Slow-Roasted Pork With Cabbage, Carrots and Caraway

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READY IN: 3hrs 30mins
Recipe by Boomette

From Rachael Ray. It takes only 5 ingredients

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F In a large dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat.
  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. Cover and roast in the oven until fork-tender, about 3 hours. Transfer to a cutting board and let rest for 10 minutes before shredding the pork. Pour off and discard the fat from the pot.
  4. Add the cabbage and carrots. Cover and cook over medium-high heat, stirring occasionally, until the cabbage is wilted, 8 to 10 minutes. Season with salt and pepper and serve with the pork. Sprinkle caraway seeds on the vegetables; serve with grainy mustard.

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