044 / 75 · Cook Once on a Day Off

Pork and Red Cabbage Cider Braise

6 portions of pork and cabbage · Active 45 min · Total 3 hr 45 min

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This is a day-off pot that turns a modest amount of active work into several properly portioned dinners. Pork shoulder softens slowly among red cabbage and onion, with apple juice and cider vinegar providing a rounded, sharp broth. Caraway gives it a warm savory note. The braise needs an unhurried oven, so make it when you can be home to check the liquid rather than trying to squeeze it in before a shift.

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Slow-braised pork shoulder with red cabbage and cider juices.

Choose a cut that welcomes time

Boneless pork shoulder has connective tissue that becomes tender in a covered braise. Lean loin is not a direct substitute: it would cook differently and become dry during this long oven time. Cut the shoulder into generous, even chunks and brown them in batches. The color left on the bottom of the pan flavors the broth, but blackened patches taste bitter; reduce the heat between batches if needed.

Cabbage changes shape as it cooks

A large pile of shredded cabbage looks as though it will not fit until it begins to wilt. Add it in two batches and stir from the bottom before pouring in the liquids. The covered pot should have enough liquid for a shallow braise, not enough to submerge every piece. Check partway through: a tight lid should retain moisture, but add a little hot water if the bottom is becoming dry.

Portion with the juices

Do not store the cooked pork in a dry pile while all the sauce stays in the pot. Divide the cabbage and broth evenly among shallow containers with the meat so reheated portions remain moist. This recipe deliberately stops at the braise; bread or potatoes are separate choices you can make for the meal you need. Refrigerate a few portions for the next days and freeze the others rather than expecting the whole batch to stay in the refrigerator all week.

Ingredients

  • 2 lb boneless pork shoulder, excess hard fat trimmed and cut into 1 1/2-inch (4 cm) chunks (900 g prepared weight)
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, sliced (200 g)
  • 1 1/2 lb red cabbage, core removed and finely shredded (650 g prepared weight)
  • 1 cup unsweetened apple juice or nonalcoholic apple cider (240 ml)
  • 1 cup low-sodium chicken stock (240 ml)
  • 2 tablespoons cider vinegar (30 ml)
  • 1 teaspoon caraway seeds (2 g)
  • 2 bay leaves
  • 1 teaspoon fine salt (6 g)
  • 1/2 teaspoon black pepper (1 g)

Set out

5-quart (5-liter) oven-safe Dutch oven with tight lid, Tongs, Instant-read thermometer, Six shallow storage containers

Allergens

Check stock for wheat, milk, soy or other allergens. Check labels and substitutions.

Make it

  1. Heat the oven to 325°F/160°C. Pat the pork dry and season with the salt and pepper.
  2. Heat the oil in the Dutch oven over medium-high heat. Brown the pork in three batches for about 5 minutes per batch, turning to color two or three sides. Transfer each batch to a plate.
  3. Reduce the heat to medium. Cook the onion for 5–6 minutes. Add the cabbage in two batches, stirring for 4–5 minutes until it begins to wilt.
  4. Pour in the apple juice, stock and vinegar, scraping the base with a wooden spoon. Add the caraway, bay leaves, pork and any juices. Bring just to a simmer, cover tightly and transfer to the oven.
  5. Braise for 2–2 1/2 hours, checking after 90 minutes and adding a little hot water if the base is drying. The pork must exceed 145°F/63°C and then continue cooking until genuinely fork-tender; tenderness, not the minimum temperature alone, is the goal of this braise.
  6. Remove the bay leaves. Let stand for 5 minutes. Serve, or divide the pork, cabbage and juices among shallow containers and refrigerate promptly.

Label portions by the original cooking day

Write the cooking date before the containers enter the refrigerator or freezer. Moving a portion between containers does not restart its refrigerated storage time.

A useful detail

The braise may need the full 2 1/2 hours in the oven. Do not turn up the heat sharply to meet a departure time; choose a day when the pot can finish properly.

Another way

  • Use green cabbage at the same prepared weight for a paler braise.
  • For a served meal, add separately cooked potatoes or bread; these are not included in the batch quantities or illustration.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Freeze remaining portions for up to 3 months and thaw in the refrigerator. Reheat covered with the juices until every portion reaches 165°F/74°C. Transport chilled with two cold sources and refrigerate at work, or use verified hot-holding equipment at 140°F/60°C or above.