Tangy Slow Cooked Pork Shoulder with Potatoes and Cabbage

Pork Shoulder

Today I spent a good deal of time with my pants rolled up and my feet bare, basking in 70-degree weather. In February. I’m not going to lie, it was wonderful. However, we all know the weather can change in an instant—especially here in Colorado—so I’m not fooled for a second that the balmy temps mean spring has arrived.

But no matter the season, this slow cooked dish is a keeper. It’ll warm the heart and comfort the soul on a cold, hopefully snowy, winter’s evening, yet it would be equally welcome at the end of a sunny day—preferably one you’ve spent running around on bare feet. Apple cider and cider vinegar create a sauce that’s perfectly balanced between sweet and tart, with a hint of warm spices underneath. The vegetables soak up the sumptuous flavors and round it up to a complete meal. With minimal hands-on time required, all this fuss-free dish needs is a few hours to coax the humble, economical pork shoulder into a succulent piece of heaven.

Tangy Slow Cooked Pork Shoulder with Potatoes and Cabbage

Prep time: 12 minutes
Cook time: 3–4 hours
Serves 4–6

3–4 pounds boneless pork shoulder
Salt and pepper
4 strips uncooked bacon, diced
6 whole garlic cloves
4 juniper berries
1 tablespoon peppercorns
1 large bay leaf
2 cups white wine, broth, or water, plus more as necessary
1 cup apple cider
½ cup cider vinegar
2 onions, cut in wedges
1 small head cabbage, cut in wedges
8 small potatoes, cut in half
Mustard and/or horseradish, for serving


  1. Preheat oven to 350°F. Cut pork shoulder into 4–6 large pieces. Season with salt and pepper.
  2. Cook bacon in a large Dutch oven until browned, then set aside. Add pork and brown on all sides in the bacon fat.
  3. Add spices and liquids to Dutch oven. Sprinkle onions and cooked bacon on top. Bake, covered, for 3 hours, checking periodically to make sure the mixture doesn’t dry out. Add more liquid as necessary.
  4. Remove from oven. Add cabbage and potatoes to pot. Stir until slightly submerged in liquid. Cover and return to oven. Cook until vegetables are tender and pork begins to shred easily, about 30–45 minutes.
  5. Serve pork with veggies and mustard or horseradish.


To choose your organically grown and fresh ingredients wisely, use the following criteria:

  • chemical- and hormone-free meat
  • wild-caught fish
  • pasture-raised, organic eggs
  • whole, unrefined grains
  • virgin, unrefined, first-press organic oils
  • whole-food, unrefined sweeteners
  • pure, clean, spring water
  • sea salt
  • raw and/or cultured milk and cream products

Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at www.mygreencuisine.com.

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