This recipe for braised pork is a hearty and comforting dish that relies on the power of red wine, tomato paste, and a few key vegetables to really make it shine. We think the pork is ideal on top of buttery mashed cauliflower. For textural contrast, we’re pairing the pork and cauliflower with a tangy and crunchy red cabbage slaw that’s a snap to make. We think this meal is delicious for anyone, but those adhering to a Keto diet will find that it fits in their meal plan. If you’d prefer mashed potatoes instead of cauliflower you can substitute an equal amount of small, boiling potatoes, but increase the starch time to fifty minutes.
Note: We do not recommend scheduling this cook, as the raw cauliflower should not sit unrefrigerated.
Braised Pork over Cauliflower Mash with Cabbage Slaw
Ingredients
- 2 lbs pork shoulder, cut into 1 ½” pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tbsp red wine vinegar
- 2 tablespoons tomato paste
- ½ cup red wine
- 2 sprigs thyme
- 2 bay leaves
- 12 oz cauliflower florets, cut into 1” pieces
- 4 tbsp unsalted butter, softened
- 1/4 cup heavy cream, warmed
- 1 small red cabbage
Directions
1) In a large bowl, toss together 2 lbs pork shoulder, 1 tbsp vegetable oil, 1 onion, 2 celery stalks, 4 garlic cloves, 2 tsp salt and 1 tsp ground black pepper. Divide mixture evenly between two Suvie pans and broil for 15 minutes.
2) While the pork broils, cut cabbage in half and then thinly slice halves into thin ribbons (if you have a mandolin, this is a great time to use it). Transfer cabbage to a bowl with 2 tbsp red wine vinegar and 1 tsp salt, stirring to incorporate. Set aside.
3) After the pork has finished broiling, remove pans and evenly divide 2 tbsp tomato paste, 1/2 cup red wine, 2 sprigs thyme and 2 bay leaves between both pans, stirring to incorporate. Return pans to Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 3 hours
4) Place cauliflower in the Suvie starch strainer set within the Suvie pasta pot (green handles). Place lid on pot and place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Potatoes, Cut, 45 minutes
5) After the pork and cauliflower have finished cooking, remove all pans from your Suvie. Transfer cauliflower to a large bowl with 4 tbsp butter, 1/4 cup heavy cream, 1 tsp salt, and ½ tsp black pepper. Mash cauliflower with a fork or potato masher until smooth.
6) Shred pork with two forks. Season to taste with salt and pepper. Divide cauliflower mash between plates and top with the pork. Serve cabbage on the side.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 325, Total Fat 21g, Total Carbohydrates 15g, Total Sodium 1,254mg, Total Protein 16g.
I’m making this today. I’m a little confused though. The recipe says to fill both Suvie pans, but then tells you to set the cook settings for the bottom zone, but doesn’t mention the top zone. Don’t both have to cook on slow cook for 3 hours? Or does setting the bottom zone take care of the top zone with no need to turn in the top zone on? I hope sometime can answer this question.
Hi Charles, Suvie always applies the same time and temp to the top and bottom zone when slow cooking. When you enter settings for the bottom zone it will automatically apply the same settings to the top. Both zones will turn on. Hope that helps!
This meal was delicious. I was quite surprised how delicious it turned out. I followed the recipe for the pork exactly. For the cauliflower mash I did not follow the recipe as I make that dish often so I can’t speak on it. But the pork with the red wine was excellent. I highly recommend this dish. And just based on looking at the cauliflower mash recipe it will probably be good, but it may be a bit soupy. I have learned with cauliflower mash to add little or no liquid as the cauliflower already has plenty of liquid. I… Read more »
I forgot to mention the red cabbage. I made it according to the recipe and I found it to be boring and a bit to tart for my tastes. So I doctored it up by adding some caraway seeds, Bragg’s Liquid Coconut Aminos(a sweet addition), cooked bacon, and some bacon drippings. Much better!