Braised Pork and Cabbage (Paleo) (Edit recipe)

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This dish comes together in an Instant Pot or Slow Cooker. This easy meal came about due to the fact our son loves pork. Really. He loves pork. As a kid we used to call him our 'pork boy' because he was always wanting ham, pepperoni, bacon, sausage, pulled pork. It didn't matter in what form, he wanted pork. Also, I love that the end product is extremely versatile. You can eat it just as it is when it is done. Or you can put it over rice, noodles, on top of salad, let your imagination fly. Enjoy.

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 6

Ingredients

3.5 lb Boneless Pork Butt, Trim any thick fatty parts off
1 Tbsp Lard, or Olive oil
2 tsp Sea Salt
1 tsp Black Pepper
1 whole Yellow Onion, Sliced
1 head Green Cabbage, Sliced thin
2 pieces Celery, Chopped
2 cloves Garlic, Minced
1 tsp Dried Parsley
1 tsp dried Oregano
1 tsp dried Basil
.5 cup White Wine
.5 cup Chicken Bone Broth, Or Chicken or vegetable broth

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut up the pork butt into large chunks about 3” each. Dry the cubes off with a paper towel so they will sear better. Sprinkle with salt and pepper.
In an Instant Pot on sauté, melt the lard then add the pork a few at a time to brown. Be sure not to crowd the bottom or it will steam and not sear. They don’t have to cook all the way through, just get a nice brown sear on each side.
Remove and put on a plate then cook the rest in batches. Once all the pork is cooked add it back into the pot and turn it off.
Add the remaining ingredients to the pot. Turn the pot on either pressure or slow cook.
Pressure: cook on medium pressure for 30 minutes then let the steam release naturally.
Slow cook: cook on medium heat for 6-8 hours.

Notes

If AIP then omit the wine and use 1 cup of broth in total. You can serve this over cauliflower rice or regular rice, or over noodles. You can also shred the pork and use it to make wraps or on top of salads. It is very versatile.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	606
Fat:	45 g
Carbohydrates:	4 g
Protein:	45 g
Cholesterol:	166 g
Sodium:	973 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.