Saturday, December 15, 2012

Saucy Pork Shoulder with Mashed Potatoes and Savoy Cabbage

Pork shoulder is a fantastic cut of meat to transform this time of year. It's fantastically cheap to buy and will take care of itself in a crockpot or dutch oven if you get it started in morning. I threw a 1.5 lb chunk in a slow-cooker around noon with a cup of apple cider, cloves, cardamom, brown sugar, salt, and a little molasses. By 6pm it shredded beautifully and separated from it's own, self-basting fat with the twirl of a fork. Reduce the sauce in a pan until it's glossy and thick and throw in the chunks of meat. Let it sit a few minutes to absorb and then serve over a mashed winter starch (potatoes, celeriac, turnip, rutabaga  carrots, etc) and a winter-y green like savoy. The melt-in-your-mouth threads of meat oozed sauce when bitten into.
The men of the family loved this one.  

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