Can I make this in a regular pot instead of a slow cooker?

Yes. Sear the pork, sauté aromatics and tomato paste, add red wine and broth, then braise covered in a 325°F oven for 2–2.5 hours until tender.

How do I know when the pork is done?

The meat should shred easily with a fork and be very tender; it typically takes 6–8 hours on low in a slow cooker or 2–2.5 hours braising in the oven.

Can I make this ahead?

Yes. Braise the pork up to 2 days ahead and refrigerate; reheat gently on the stovetop or in a slow cooker. Make slaw and mash fresh before serving.

What can I use instead of red wine?

Beef or chicken broth (use ¾ cup total liquid) or additional red wine vinegar for acidity; the braised flavor will be less rich but still good.

Is this keto-friendly?

Yes. The pork, cauliflower mash, and cabbage slaw are all low-carb; the red wine adds minimal carbs per serving in a full braise.

Braised Pork over Cauliflower Mash with Cabbage Slaw

Name: Braised Pork over Cauliflower Mash with Cabbage Slaw
Prep time: 25 min
Cook time: 3 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 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)
½ tsp black pepper (for mash)

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. Set Bottom Zone to 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. Set to 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.