056 / 100 · Fish, Pork, and Sunday Suppers

Cider-Braised Pork and Cabbage

6 portions Active 25 min Total 3 hr 50 min

Pork shoulder and cabbage become a gentle, full-bodied supper when braised with apple cider. The pork cooks first until nearly tender, then the cabbage joins for the final stretch, softening in the savory juices without disappearing. A little caraway gives the dish a subtle aromatic thread rather than heat. Use plain drinking cider, not hard cider or cider vinegar. This is comfortable food for a shallow bowl, with enough broth to moisten every piece of cabbage and a final touch of vinegar to brighten the long-cooked flavors.

Jump to the ingredients

Cider-braised pork shoulder and soft cabbage wedges in a cream-colored shallow bowl.

Choose shoulder for a long braise

Pork tenderloin is lean and quick-cooking; it would become dry in this method. Shoulder contains the connective tissue that gradually softens during several hours of gentle heat. Cut it into four large pieces rather than small stew cubes. The pieces are easier to brown and can be divided into generous portions when tender. Trim thick external fat, leaving the marbling within the meat.

Add the cabbage late

Large cabbage wedges are easier to lift from the pot than a heap of fine shreds. Leave a little core attached to hold the leaves together, then nestle the wedges around the nearly tender pork. Their edges may sit above the liquid; turn them carefully halfway through the final cooking period. The cider and onion should form a lightly sweet broth, balanced by the small amount of vinegar added only after the pot leaves the oven.

Serve in broad bowls

A shallow bowl holds the cider broth without hiding the pork and cabbage. Lift each cabbage wedge from underneath so its softened leaves stay together. Divide the large pork pieces along their natural seams rather than trying to cut tidy roast-style slices. The texture should be easy to separate with a fork. A spoon at the table is useful for the last of the broth, which carries much of the cabbage and onion flavor.

Ingredients

  • 3 lb (1.36 kg) boneless pork shoulder, trimmed and cut into 4 large pieces
  • 1 1/4 teaspoons kosher salt, divided
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1/2 teaspoon caraway seeds
  • 1 1/2 cups (360 ml) unsweetened nonalcoholic apple cider
  • 1 1/2 cups (360 ml) low-sodium chicken stock, explicitly without chili or pepper
  • 1 bay leaf
  • 1 small green cabbage (about 1 1/2 lb / 680 g), cut into 6 wedges with a little core attached
  • 1 tablespoon apple cider vinegar

Set out

6-quart Dutch oven with lid, Tongs, Large cutting board, Instant-read thermometer

Allergens

Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 325°F (165°C). Pat the pork dry and season with 1 teaspoon salt. Heat the oil in the Dutch oven over medium-high heat. Brown the pork in two batches for about 6 minutes per batch, turning to color the broad sides. Transfer to a plate.
  2. Reduce the heat to medium. Add the onion and cook for 6 minutes, stirring. Add the caraway and stir for 30 seconds.
  3. Pour in the cider and stock, scraping up the browned bits. Add the bay leaf, pork, and its juices. Bring to a gentle simmer, cover, and braise in the oven for 2 hours.
  4. Nestle the cabbage wedges around the pork and season them with the remaining 1/4 teaspoon salt. Cover and braise for 35–45 minutes more, turning the wedges once, until the cabbage is tender and the pork pulls apart easily. Add hot water if the pot becomes dry.
  5. Check the pork has reached at least 145°F (63°C); tender shoulder will normally be well beyond this temperature. If still firm, continue covered in 15-minute intervals. Rest off the heat for 10 minutes, exceeding the minimum 3-minute rest.
  6. Remove the bay leaf, skim excess fat, and stir the vinegar into the broth. Divide the pork and cabbage among six shallow bowls with plenty of broth.

A useful detail

If the cabbage is ready before the pork yields, lift the wedges onto a covered plate while the meat finishes, then return them to warm through.

Make it your own

  • Omit the caraway and add 1 teaspoon dried thyme for a different aromatic note.
  • Replace half the cider with cloudy unsweetened apple juice if that is easier to find.

Keep it well

Refrigerate pork, cabbage, and broth in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C).