Braised Pork With Purple Cabbage Slaw And Tomato Salad Recipe

Braised Pork

1. Preheat your oven to 325°F (165°C). 2. Season a pork shoulder roast (approximately 3 pounds) with salt, pepper, and your choice of herbs such as thyme or rosemary. 3. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the pork on all sides until browned. 4. Add 2 chopped onions, 4 minced garlic cloves, and 1 cup of chicken broth to the pot. 5. Cover and transfer the pot to the oven. Braise for about 2.5 to 3 hours or until the pork is fork-tender. 6. Remove from the oven and let it rest before slicing.

Purple Cabbage Slaw

1. Thinly slice half of a medium-sized purple cabbage and place it in a large bowl. 2. Add 1 grated carrot, 1 thinly sliced red onion, and 2 tablespoons of chopped fresh parsley. 3. For the dressing, mix 1/3 cup of apple cider vinegar, 2 tablespoons of honey, 1 tablespoon of olive oil, and a pinch of salt and pepper. 4. Toss the slaw with the dressing until well coated. Let it sit for at least 30 minutes for the flavors to meld.

Tomato Salad

1. Slice 4 ripe tomatoes and 1 cucumber and place them in a bowl. 2. Add a handful of fresh basil leaves and drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. 3. Season with salt and pepper and toss everything together.