Can I make this in a slow cooker or instant pot?

Yes. Brown the pork and aromatics as directed, then transfer to a slow cooker on low for 6–8 hours, or use an Instant Pot on high pressure for 45 minutes followed by natural release.

How do I know when the pork is done?

The pork is done when it shreds easily with a fork and reaches an internal temperature of 190°F. It should be very tender, not firm.

Is this recipe keto-friendly?

Yes. Pork shoulder, cauliflower mash, red cabbage slaw, and red wine fit within keto macros. Verify portion sizes and track the small amount of tomato paste if counting strictly.

Can I substitute the pork shoulder?

Beef chuck, lamb shoulder, or chicken thighs work well. Adjust cooking time: chicken thighs cook faster (1–1.5 hours), while beef chuck needs similar time to pork.

How far ahead can I prepare this?

Braise the pork up to 3 days ahead and refrigerate in its sauce. Reheat gently on the stovetop. Make the slaw and cauliflower mash the day of or up to 1 day ahead.

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 45 min
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)

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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 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.
4
Set Suvie Bottom Zone to 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 to 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.