Blade Roast with Braised Red Cabbage

Posted on May 2, 2011 by admin-F0RS3
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Dinner

15 minutes

90 minutes to 2 hours

6

    • 3 lb
      1.5 kg
      Canadian Pork Shoulder Blade Roast, boneless
    • 1 tsp
      5 mL
      EACH salt and ground black pepper
    • 1
      1
      small head red cabbage, cored and thinly sliced
    • 1
      1
      green apple, cored and diced
    • 1/2 cup
      125 mL
      cider vinegar
    • 1/2 cup
      125 mL
      sugar
    • 1 tsp
      5 mL
      caraway seeds

Directions

Preheat oven to 325°F (160°C). Season pork with salt and pepper and roast on a baking dish or tray for 1 hour. Combine remaining ingredients in a large mixing bowl. Place pork in a large oven-proof casserole or Dutch oven; add red cabbage mixture, Cover and return to oven. Braise, stirring cabbage once or twice, until internal temperature of pork has reached 170°F (77°C), 1 ½ to 2 hours. Shoulder cuts can be cooked to a higher final internal temperature due to their generous fat content which bastes the meat naturally as it cooks and becomes tender. Remove pork and cover loosely; let rest 10 minutes before slicing. Stir the red cabbage thoroughly over medium heat for three or four minutes. Slice pork thinly and serve with braised red cabbage.

*Tip: Any pork shoulder roast can be used in this recipe. For a bone-in roast, add at least 30 minutes to both the roasting and braising times.*


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