Can I make this ahead?

Yes. Braise the pork completely, cool, and refrigerate up to 3 days. Reheat gently on the stovetop. Prepare cauliflower mash and slaw the day of for best texture.

What cut of pork works best for braising?

Pork shoulder (also called pork butt) is ideal—its marbling and connective tissue break down during long, slow cooking, yielding tender, flavorful meat.

Can I use a different wine or skip it?

Red wine adds depth; substitute with beef or chicken stock if you prefer, though you'll lose some acidity and complexity. Increase tomato paste to 3 tbsp for balance.

How do I know the pork is done?

The pork should shred easily with a fork when pierced. Cook for 2–3 hours at a gentle simmer until fork-tender; do not rush with high heat.

Can I scale this recipe?

Yes. Scale all ingredients proportionally. Increase braising time slightly for larger batches to ensure even cooking.

Braised Pork over Cauliflower Mash with Cabbage Slaw

Name: Braised Pork over Cauliflower Mash with Cabbage Slaw
Prep time: 25 min
Cook time: 4 h 32 min
Total time: 4 h 57 min
Yield: 6 servings
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; 2 tsp salt; 1 tsp ground black pepper; 1 tsp salt (for cabbage); 1 tsp salt (for cauliflower mash); ½ tsp black pepper (for cauliflower mash)

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Braised Pork over Cauliflower Mash with Cabbage Slaw | CookOS

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
2 tsp salt
1 tsp ground black pepper
1 tsp salt (for cabbage)
1 tsp salt (for cauliflower mash)
½ tsp black pepper (for cauliflower mash)

19 Ingredients

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Instructions

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.
4
Set Bottom Zone: Slow Cook on High for 3 hours
5
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.
6
Set Suvie Starch Cooker Settings: Potatoes, Cut, 45 minutes
7
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.
8
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.