Makes: 4 servings
- 1 3 1/2-pound boneless pork shoulder
- 1 cored and thinly sliced head cabbage
- 4 thinly sliced carrots
- 2 teaspoons caraway seeds
- Grainy mustard
- Preheat the oven to 325 degrees . In a large dutch oven, heat 1 tablespoon extra-virgin olive oil over medium heat. Pat dry one 3 1/2-pound boneless pork shoulder and season with salt and pepper; add to the pot and cook, turning occasionally, until browned, about 12 minutes. 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. Add 1 cored and thinly sliced head cabbage and 4 thinly sliced 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 2 teaspoons caraway seeds on the vegetables; serve with grainy mustard.