Thursday, March 27, 2008

Roast Pork with Cabbage

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The pork is so tender that it literally melts in your mouth. It resembles Kalua Pork without the smokey flavor. Serve it with sauteed cabbage, a little gravy and rice. It is comfort food and a great main dish for dinner parties.
Ingredients:
4-5 lb pork shoulder roast or pork butt roast
2-1/2 T kosher salt
Pepper, to taste
1/2 head of cabbage, chopped
Canola oil

Trim excess fat from the roast. Place fat side up in a roasting pan. Season with salt and pepper. Slow roast in a 325 degree oven for 5-6 hours. Cover with foil after 4 hours, if it becomes too dark while roasting. The pork will be very tender and will break apart easily. Let set 15 min. prior to cutting. Make gravy with the drippings. Stir fry the cabbage in hot oil a few minutes. Season with salt and pepper. Place cabbage on a large platter and top with the pork roast. Drizzle gravy on top.

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