Ingredients

For the pork shoulder

1 1/2 pound pork shoulder
1 pound carrot peeled and cut and diced into 2-inch pieces
1 pound onion peeled and cut and diced into 2-inch pieces
2 clove garlic crushed

1 stick celery cut and diced into 2-inch pieces
2 stick bay leaves
1 cup red wine
2 cup veal or chicken stock (brown)

For the braised cabbage

1 1/2 pound pork shoulder
1 pound carrot peeled and cut and diced into 2-inch pieces
1 pound onion peeled and cut and diced into 2-inch pieces
2 clove garlic crushed
1 stick celery cut and diced into 2-inch pieces
2 stick bay leaves
1 cup red wine
2 cup veal or chicken stock (brown)

3 ounce applewood-smoked bacon, cut crosswise into 1/2-inch pieces
1/2 ounce onion sliced
1 ounce carrot, peeled and thinly sliced diagonally
1 ounce leeks (white and pale green parts only), halved lengthwise then cut crosswise into 3/4-inch pieces
8 ounce head of cabbage, cored, cut into 1/2 inch ribbons
1/4 cup dry sherry
1/2 cup chicken stock or vegetable stock
2 clove garlic crushed

Preparation

Baking Directions:

To prepare the braised cabbage:Sauté the bacon in a heavy large wide pot over medium heat until golden brown, about 12 minutes.

Using a slotted spoon, transfer the bacon to a plate.

Add the carrots, onions and leeks to the same pot and sauté until the leeks soften, about 3 minutes.

Separate the cabbage leaves, add the garlic and thyme and add them to the pot.

Cook until the cabbage wilts, stirring often, about 12 minutes.

Season with salt and pepper.

Add the sherry and simmer until most of the liquid evaporates, stirring often, about 10 minutes.

Add the stock and bring to a simmer.

Cover the pot and simmer over medium-low heat until the cabbage is tender, stirring occasionally, about 12 minutes.

Stir in the cooked bacon and season the mixture to taste with salt and pepper.

To prepare the pork shoulder:Place a large cast-iron casserole dish over a high heat, season pork with salt and pepper, place fat side down into the hot pan.

Brown all sides.

Remove from, the pan and pour off excess fat.

Add the onions and sauté for 2-3 minutes until soft, add the garlic and herbs and sauté for a further 2 minutes.

Add the carrots, celery and cook for 2-3 minutes.

Reduce the heat to low and add pork.

Deglaze with red wine and reduce for 5 minutes.

Add stock and cover and slowly cook for 2-3 hours until pork literally falls apart when picked up.

Remove from pot and strain, discard and remove vegetables.

Strain and remove jus.

Place a small saucepan over a medium heat and jus for 10-15 minutes.

Place a large nonstick sauté pan over a high heat.

Once the pork is cool, break into 4 pieces.