Can I make this in an Instant Pot instead of slow cooking?

Yes. Use high pressure for 45 minutes, then quick release. Sear the pork first, then add all ingredients and pressure cook. The result will be slightly less tender than 8 hours of slow cooking.

What cut of pork should I use if I don't have pork shoulder?

Pork butt or pork chuck work identically. Avoid lean cuts like tenderloin, which will dry out during braising.

Can I substitute the red wine?

Yes. Use beef or chicken broth (add 1 tbsp more vinegar for acidity), or dry white wine. Avoid sweet wines.

How do I know when the pork is done?

It should shred easily with a fork and show no resistance when pierced. Typically 7–8 hours on low, or 4–5 hours on high.

Is this freezer-friendly?

Yes. Cool the braised pork completely, store in an airtight container for up to 3 months. Thaw overnight and reheat gently on low heat or in a 325°F oven until warmed through.

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
Total time: 4 h 32 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.