Can I make this ahead of time?

Yes. Braise the pork up to 2 days in advance and store in the braising liquid in the refrigerator. Reheat gently on the stovetop or in the oven at 325°F until warmed through. Make the cauliflower mash and slaw fresh for best texture.

What cut of pork works best for braising?

Pork shoulder (also called pork butt) is ideal because it's well-marbled and becomes tender and shreds easily when braised low and slow. Pork butt is more forgiving than leaner cuts.

How do I know when the pork is done?

The pork is ready when it's fork-tender and easily shreds after 2–2.5 hours of braising at a gentle simmer. Meat should break apart with minimal resistance.

Can I substitute the red wine?

Yes. Use beef or chicken broth mixed with 1 tablespoon red wine vinegar, or substitute dry white wine. Avoid cooking wine with added salt.

Is this recipe truly keto-friendly?

Yes. Pork shoulder, cauliflower mash, and red cabbage slaw are all low-carb. The red wine and tomato paste add minimal carbs per serving. Check that your tomato paste has no added sugar.

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); ½ tsp black pepper (for cauliflower)

CookOSBeta

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)
½ tsp black pepper (for cauliflower)

18 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. Bottom Zone: Slow Cook on High for 3 hours.
4
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. Potatoes, Cut, 45 minutes.
5
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.
6
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.