Braised Pork and Cabbage

Ingredients

• 2–3 pounds pork shoulder
• 1 sliced onion
• 4 garlic cloves
• 1 teaspoon peppercorns
• 1 bay leaf
• 1 pound carrots
• 1 small cabbage
• stock or water
• salt

Method

1. This fresh-pork version keeps the cabbage-and-pork pairing without a home curing step. It is not preserved or shelf-stable corned meat.
2. Cover pork, onion, garlic, peppercorns, and bay with stock in a large pot. Simmer gently until the pork is tender, replenishing liquid as needed.
3. Add carrots and cabbage wedges near the end and cook until tender. Verify pork reaches at least 145°F and rests at least 3 minutes before serving.
4. Season to taste. The original archive credited Your Potluck for its salt-brined corned-pork version.