Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender chunks of slow-cooked pork shoulder with sweet-and-sour braised red cabbage.
Equipment: Casserole dish with a lid
Measures and names
Ingredients
- 800 g boneless pork shoulder, cut into large chunks
- 1 tbsp oil
- 1 onion, sliced
- 1/2 red cabbage, shredded
- 1 tsp mixed spice (pumpkin pie spice)
- 2 tbsp cider vinegar
- 300 ml chicken stock, from a cube
- Salt and black pepper
Method
- Heat the oven to 160°C (fan 140°C). Season the pork and brown it in the oil in a casserole for 8 minutes. Lift out.
- Soften the onion in the same dish for 5 minutes. Stir in the cabbage, mixed spice, vinegar and stock.
- Sit the pork on top, cover and cook in the oven for 1 hour 45 minutes to 2 hours until the pork is very tender. Season and serve.
Swaps and tips
Pork shoulder is a cheap cut that becomes meltingly tender when cooked slowly. It's even better the next day.
Easy variations
- Use red or white cabbage
- Add a grated apple with the cabbage for sweetness
- Swap the mixed spice for caraway seeds
- Use pork shoulder steaks, sliced, and cook for 1 hour
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 40 g | 12 g | 5 g | 28 g | 480 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
