Bavarian Braised Pork Shoulder with Red Cabbage and Caraway
25min
2h 45min
4
520
Chef's Note
This recipe demonstrates the *schmoren* technique discussed in the post—patient braising that transforms simple ingredients into something extraordinary. The cabbage undergoes the transformation described in the blog: what starts sharp and sulfurous becomes sweet and silky after slow cooking with fat, acid, and aromatics. Don't rush the browning step; that fond is essential for building the deep, complex flavors that define German comfort food.
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Ingredients
2 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
1 large yellow onion, thinly sliced
1 small head red cabbage, thinly sliced
1 medium tart apple, peeled and diced
3 whole garlic cloves, minced
1.5 tsp caraway seeds
6 whole juniper berries, lightly crushed
2 whole bay leaves
3 tbsp red wine vinegar
1 cup dry red wine
1 cup beef or chicken stock
2 tbsp dark brown sugar
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped
Instructions
- 1
Preheat oven to 325°F. Pat pork shoulder dry with paper towels and season generously with salt and pepper on all sides.
- 2
Heat oil in a large Dutch oven over medium-high heat. Sear pork shoulder on all sides until deeply browned, about 3-4 minutes per side. This develops the fond that will flavor your entire dish. Remove pork and set aside.
- 3
Reduce heat to medium. Add onions to the pot and cook in the pork fat for 5 minutes, stirring occasionally, until softened and beginning to color.
- 4
Add cabbage, apple, garlic, caraway seeds, and juniper berries. Stir to combine and cook for 5 minutes, allowing the cabbage to begin wilting.
- 5
Add bay leaves, red wine vinegar, red wine, stock, and brown sugar. Stir well, scraping up all the browned bits from the bottom of the pot. This is where deep flavor comes from.
- 6
Nestle the pork shoulder into the cabbage mixture, along with any accumulated juices. The liquid should come about halfway up the meat. Bring to a simmer.
- 7
Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 2.5 hours, turning the pork once halfway through, until the meat is fork-tender and the cabbage is silky.
- 8
Remove from oven and transfer pork to a cutting board. Let rest for 10 minutes. Meanwhile, place the Dutch oven on the stovetop over medium heat.
- 9
Stir butter into the cabbage mixture and let it simmer uncovered for 5 minutes to concentrate the flavors. Taste and adjust seasoning with salt, pepper, or an extra splash of vinegar if needed.
- 10
Slice or shred the pork and serve over the braised red cabbage. Garnish with fresh parsley and serve immediately.
Nutrition Information (per serving)
520
42g
24g
28g
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