Apple Cider Pork with Cabbage

Today's recipe comes with a little story... Last week paps and grandma Kay took our boys to the orchard to pick some apples. Tis the season! They recently rehabbed a family apple press and wanted to make home pressed apple juice with the boys. It is very good stuff but its amazing how many apples it takes to make a gallon of homemade apple juice. We've been drinking the juice, but I've been inspired to use some of the juice in our fridge to cook with as well. So today I made pork braised in apple juice with cabbage and apples.

I'm really happy with how it turned out. Plus both boys liked the apples in it quite a bit. I suggest not getting an apple press and making you're own juice. It's a mess and totally unnecessary. (Did I mention that paps is putting the press on Craigslist this week?) Substitute some fresh apple cider or store bought juice in its place.



Sorry for no picture but we were hungry and ate it all before I could get a picture. ;)  Thats a signs of a good dinner!



1 1/2 pound pork shoulder cut in 1" cubes

2 cups apple juice or cider

1 cup chicken stock

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1 bay leaf

4 cloves garlic

2 medium tart apples chopped into 1" cubes

1/2 head cabbage shredded

4 tablespoons apple cider vinegar



Start by browning the pork shoulder in a little vegitable oil for 3-5 minutes until browned then remove from the heat. Sauté the onions, garlic, bay leaf, carrots and celery until softened. (About 5 minutes) . Reincorporate the pork and add the chicken stock and apple cider. Place in a 285 degree oven for 2 hours then add apples, vinegar, and cabbage. Return to the oven for 30-45 minutes until cabbage is soft.



We served it with corn bread muffins and it was excellent.

Posted with Blogsy

Today's recipe comes with a little story... Last week paps and grandma Kay took our boys to the orchard to pick some apples. Tis the season! They recently rehabbed a family apple press and wanted to make home pressed apple juice with the boys. It is very good stuff but its amazing how many apples it takes to make a gallon of homemade apple juice. We've been drinking the juice, but I've been inspired to use some of the juice in our fridge to cook with as well. So today I made pork braised in apple juice with cabbage and apples.

I'm really happy with how it turned out. Plus both boys liked the apples in it quite a bit. I suggest not getting an apple press and making you're own juice. It's a mess and totally unnecessary. (Did I mention that paps is putting the press on Craigslist this week?) Substitute some fresh apple cider or store bought juice in its place.



Sorry for no picture but we were hungry and ate it all before I could get a picture. ;)  Thats a signs of a good dinner!



1 1/2 pound pork shoulder cut in 1" cubes

2 cups apple juice or cider

1 cup chicken stock

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1 bay leaf

4 cloves garlic

2 medium tart apples chopped into 1" cubes

1/2 head cabbage shredded

4 tablespoons apple cider vinegar



Start by browning the pork shoulder in a little vegitable oil for 3-5 minutes until browned then remove from the heat. Sauté the onions, garlic, bay leaf, carrots and celery until softened. (About 5 minutes) . Reincorporate the pork and add the chicken stock and apple cider. Place in a 285 degree oven for 2 hours then add apples, vinegar, and cabbage. Return to the oven for 30-45 minutes until cabbage is soft.



We served it with corn bread muffins and it was excellent.

Posted with Blogsy