Pork Shoulder, cut into 1”x3” slabs, 4 ea.
1/2C salt
1/4c brown sugar
1 Tbsp. ground black pepper
1 tsp. cayenne pepper
½ tsp. cinnamon
1 Tbsp. mustard powder
1 Tbsp. mustard seed
Combine all spices and mix well.
Rub pork pieces with spice mix and let stand ½ hr.
Sear pork till golden brown in heavy skillet or roast at 375 degrees.
1 ea onions, sliced
4 ea. garlic cloves
2 ea. apples,
1 Tbsp. mustard seed
2 Tbsp. mustard powder
2C white wine
1 ea. cinnamon stick
1 ea. rosemary sprigs
Olive oil
Salt
Pepper
1 ea. cabbage,sliced/shredded
1 tsp. caraway seed
Olive oil as needed
Salt, pepper
Season cabbage with salt, pepper and caraway seed
Heat large pan over medium flame
Add enough olive oil to coat and add cabbage
Cook cabbage until tender, but not mush.
Remove pork from skillet, and add onions and olive oil as needed,
Cook onions until soft and add garlic.
Add spices and herbs and deglaze pan with white wine.
Add pork and apples back to pan and add enough water or stock to barely cover pork.
Cover with foil and braise in oven at 325 degrees for 2 hours or until tender.
Remove pork from pan and reduce sauce over low flame until thick.
Puree sauce and spread on toasted roll.
Place cabbage and pork on roll and enjoy!
