Can I make this in a slow cooker instead of braising on the stovetop?

Yes. Sear the pork in oil first, then transfer to a slow cooker with remaining ingredients. Cook on low for 6-8 hours until the meat is tender.

How do I know when the pork is done?

The pork is ready when it shreds easily with a fork and the meat is very tender, typically 2.5–3 hours on the stovetop or 6–8 hours on low in a slow cooker.

Can I substitute the red wine?

Yes. Use beef broth, chicken broth, or additional red wine vinegar (use 1/4 cup total vinegar). The flavor will be less complex but still delicious.

Is this meal keto-friendly?

Yes. Pork shoulder, cauliflower mash, and cabbage slaw are all low-carb. Check that your red wine and tomato paste fit your daily carb limit.

Can I prepare this ahead?

Yes. Braise the pork 1–2 days ahead and refrigerate. Reheat gently on the stovetop or microwave. Prepare the slaw just before serving for maximum crispness.

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; Salt and black pepper to taste

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
Salt and black pepper to taste

15 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.