1 Canadian pork shoulder blade roast, boneless, about 3 lbs/1.5 kg
1 tsp (5 mL) each salt and ground black pepper
1 small head red cabbage, cored and thinly sliced
1 green apple, cored and diced
½ cup (125 mL) cider vinegar
½ cup (125 mL) granulated sugar
1 tsp (5 mL) caraway seeds
1. Pre-heat oven to 325°F (160°C). Season pork with pepper and roast for 1 hour on a baking tray or dish.
2. Combine all remaining ingredients in a large mixing bowl. Place pork in a large oven-proof casserole or Dutch oven; add red cabbage mixture, cover and place in the oven.
3. Braise, stirring cabbage once or twice, the internal temperature of pork has reached 170°F (77°C), 1 ½ to 2 hours.
4. Shoulder cuts can be cooked to a higher final internal temperature due to their generous fat content which bastes the meat naturally as it cooks and becomes tender. Remove pork and cover. Stir the red cabbage thoroughly over medium heat for three or four minutes.
5. Allow pork to rest for about 10 minutes before serving. Slice thinly and serve with braised red cabbage.
6. Tip: Any pork shoulder roast can be used in this recipe. For a bone-in roast, add at least 30 minutes to both the roasting and braising times.