Posted on 28 October 2012
It doesn’t look like much, but this has become an annual local summer favorite. It’s an easy crock pot dinner that involves very few ingredients and prep, just lots of simmer time in the crock pot. It’s a pork butt cooked with cabbage, vinegar, beer, and some apples, and comes out SO AMAZING every time. The pork is always so tender and falling apart, and the mixture of the cabbage with the other ingredients just comes out perfectly. It sort of looks like brownish slop, but I assure you, it never lasts as leftovers very long.
Pork and Cabbage:
Pork Butt – Countrytime Farm
Cabbage – Hoagland Farm
Apples – North Star Orchard
Maple Syrup – Miller’s Maple
Non Local – Vinegar, salt, pepper, spices, beer
UPDATE 2 Nov 2012 – adding the recipe since it was asked for!
|Pork and Cabbage
|| 1 can/bottle of beer (or 12 oz white wine for gluten free)
|1 pork butt (4-6 lb)
|| Pork rub (enough to cover the pork butt) *
|1 head cabbage, shredded
|| 1/4 cup maple syrup (grade b)
|2 apples, peeled and chopped
|| 1/3 cup apple cider vinegar
- Rub butt down with pork rub blend – coat well; place in Crockpot on high
- Surround Pork with shredded cabbage and chopped apples; not all cabbage will fit
- Pour all liquid even over top of ingredients
- Cook on low for 6-8 hours; add remaining cabbage as space is available; approx once per hour baste butt with liquid in crockpot
*Pork Rub used here was made with a blend of paprika, maple sugar (or brown sugar), onion powder, garlic powder, and kosher salt. McCormick’s makes a good pork rub if you don’t feel like making your own.
Week 13?! At this rate, I’m almost sure I could do this all year. The folks at Hoagland Farm really inspired this week and egged me on into trying this recipe. They had cabbage and pork roast, and I ended up coming home with both ingredients and intentions on this being an easy crock pot recipe. It was just that, and I never could’ve imagined the delightful flavors that came about as a result of combining the two. I’m SO glad we have leftovers on this one! We sort of followed a recipe here, making a few changes to make it more local.
Pork Roast with Cabbage:
Green Cabbage – Hoagland Farm
Pork Roast – Hoagland Farm
Onion – North Star Orchard
Maple Sugar – Miller’s Maple
Wine – Mount Hope. Gewurztraminer.
Non-local – Vinegar, spices
One little bonus localish item that didn’t make it into the dinner photo – cupcakes! These were so good, and I’m still blown away by how amazing these cupcakes are. I picked up a 6 pack of cupcakes from Iced by Betsy this past week and WOW WOW WOW. If you go to the Phoenixville Farmer’s Market and haven’t yet given in to temptation, you really ought to. Trust me.