Ingredients
1 pork butt roast
515 grams cabbage
350 grams onions
300 grams tart flavourful apples, like Pink Lady
2 tsp salt
Mashed Potato Ingredients
2 lbs potatoes, Russet preferred
85 grams butter
1/2 cup cream
100 grams sour cream
50 grams roasted garlic
2 tbsp nutritional yeast
1 tbsp garlic powder
1 1/2 tsp salt
Serves 4-5
Instructions
The morning of the day before you want to serve this recipe, thaw the pork butt. Season generously with salt and leave uncovered in the refrigerator for 24 hours.
Roast some garlic for the mashed potatoes the same day. I like to make a big batch, remove the skins, and then freeze it for later use, pulling out as needed.
The next day, about 7 hours before you want to serve this recipe, start cooking the pork butt.
Preheat the oven to 250 f. Place a trivet in a large casserole dish at least 9 x 13". If you do not have a trivet, place the pork butt directly in the casserole dish, fatty side up. Bake for 6- 7 hours, depending on the size of the roast. It should be crispy and juicing by the time you add the cabbage.
About 15 minutes before the roast timer goes off, slice the cabbage, onions, and apples. Toss together with the 2 tsp salt.
Remove the roast from the oven and lift the meat out of the casserole dish. Place the cabbage mixture in the casserole dish, stirring to incorporate all of the meat juices. Place the roast back in the casserole dish without the trivet and on top of the cabbage, fatty side up.
Raise the oven temperature to 400 f and cook for about 45 minutes, removing when the cabbage is nicely carmelized but not burnt.
Meanwhile, prepare the mashed potatoes.
Cut the potatoes into chunks, cover with water, and bring to a boil on the stove. Cook until the potatoes can easily be mashed with a fork.
Strain the potatoes, then add them back to the pot. Add the rest of the ingredients, stir until the butter is melted, and then mash until the desired consistency is reached.
When the pork is done, remove from the oven. Place the pork butt on a cutting board and chop into pieces, then serve over the mashed potatoes and cabbage.
