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
- 2 lbs skinless, boneless 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
In a large bowl, toss together the pork shoulder, vegetable oil, onion, celery, garlic, 2 tsp salt and 1 tsp ground black pepper.
Divide mixture evenly between two Suvie pans and broil for 10 minutes.
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 the red wine vinegar and 1 tsp salt, stirring to incorporate. Set aside.
After the pork has finished broiling, remove pans and evenly divide tomato paste, red wine, thyme and bay leaves between both pans, stirring to incorporate. Reinsert pans into your Suvie.
Place cauliflower florets into the starch pan and insert into your Suvie.
Input settings and cook.
My Cook > Slow Cook Settings
HIGH, 3 hours
Starch 30 minutes
After the pork has finished cooking, remove all pans from your Suvie.
Transfer cauliflower to a large bowl with the butter, heavy cream, 1 tsp salt, and ½ tsp black pepper. Mash cauliflower with a fork or potato masher until smooth.
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.
Nutritional Information per serving (6 servings per recipe): Calories 325, Total Fat 21g, Total Carbohydrates 15g, Total Sodium 1,254mg, Total Protein 16g.