Entree: Guernsey – Guernsey Pork and Cabbage (Slow-cooked pork shoulder with cabbage and root vegetables in a simple broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 lb (1.8 kg) bone-in pork shoulder, rind scored if present
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 1 large (8 oz (225 g)) onion, halved
- 3 bay leaves
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 lb (450 g) waxy potatoes (such as Charlotte or Yukon Gold), scrubbed and halved or quartered
- 3 medium (6 oz (175 g)) carrots, peeled and cut into chunks
- 1 medium (about 2 lb (900 g)) green cabbage, cored and cut into wedges
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) cider vinegar or to taste (optional, to brighten)
- 2 tbsp (30 g) whole-grain or English mustard for serving (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 4 lb (1.8 kg) bone-in pork shoulder, rind scored if present
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 1 large (8 oz / 225 g) onion, halved
- 3 bay leaves
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 lb (450 g) waxy potatoes (such as Charlotte or Yukon Gold), scrubbed and halved or quartered
- 3 medium (6 oz / 175 g) carrots, peeled and cut into chunks
- 1 medium (about 2 lb / 900 g) green cabbage, cored and cut into wedges
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) cider vinegar or to taste (optional, to brighten)
- 2 tbsp (30 g) whole-grain or English mustard for serving (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the pork shoulder dry and rub with 1 1/2 tsp (7.5 ml) kosher salt and 1 tsp (5 ml) black pepper. Heat vegetable oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown the pork shoulder on all sides until well colored, about 6–8 minutes total. Work in batches if necessary to avoid crowding. Transfer pork to a plate.
3. Add the stock to the pot, scraping up any browned bits. Return the pork to the pot along with the halved onion, bay leaves, and thyme. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours, or until the pork is tender and the meat begins to pull away from the bone.
4. Add the potatoes and carrots to the pot, nestling them around the pork. Cover and simmer 20 minutes.
5. Add the cabbage wedges, pushing them into the liquid; cover and simmer another 20–30 minutes until vegetables and pork are tender.
6. Remove the pork to a carving board and let rest 5–10 minutes. Remove and discard bay leaves and thyme stems. Skim any excess fat from the cooking liquid if desired.
7. Slice or pull the pork into thick slices and arrange with the cabbage, potatoes, and carrots. Stir butter and optional cider vinegar into the hot cooking liquid and spoon some over the meat and vegetables.
8. Serve family-style with whole-grain or English mustard on the side and garnish with chopped parsley. Adjust seasoning with salt and pepper to taste.

1. Pat the pork shoulder dry and rub with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown the pork shoulder on all sides until well colored, about 6–8 minutes total. Work in batches if necessary to avoid crowding. Transfer pork to a plate.
3. Add the stock to the pot, scraping up any browned bits. Return the pork to the pot along with the halved onion, bay leaves, and thyme. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 1 1/2 to 2 hours, or until the pork is tender and the meat begins to pull away from the bone.
4. Add the potatoes and carrots to the pot, nestling them around the pork. Cover and simmer 20 minutes.
5. Add the cabbage wedges, pushing them into the liquid; cover and simmer another 20–30 minutes until vegetables and pork are tender.
6. Remove the pork to a carving board and let rest 5–10 minutes. Remove and discard bay leaves and thyme stems. Skim any excess fat from the cooking liquid if desired.
7. Slice or pull the pork into thick slices and arrange with the cabbage, potatoes, and carrots. Stir butter and optional cider vinegar into the hot cooking liquid and spoon some over the meat and vegetables.
8. Serve family-style with whole-grain or English mustard on the side and garnish with chopped parsley. Adjust seasoning with salt and pepper to taste.