what you need
1 pork roast (I have used loin, butt, and shoulder)
3-5 small white or red potatoes, halved or quartered
2 tablespoons butter or olive oil
3 cloves garlic, sliced
1/2 head of cabbage (green or purple), cut into wedges
1 yellow onion, cut into chunks
1 1/2 small apples, cored and cut into wedges
1/8 cup apple cider vinegar
3 tablespoons dried thyme
Salt and pepper to taste
3/4 cup water or vegetable bouillon
1 tablespoon honey
how to make it
Preheat oven to 325.
Stovetop, melt the butter in a large Dutch oven or other covered, oven-safe pot. Brown the roast on all sides then set it aside on a plate. Add the sliced garlic and sauté until fragrant, ~1 minute.
Remove from heat and add the apple cider vinegar scraping any little brown bits up off the bottom to deglaze the pot. Add the honey and water/bouillon and stir. Replace the roast in the liquid sprinkling generously with dried thyme, salt, and pepper.
Nestle 3/4 of the apple slices and all the onion slices around the roast. Secure the lid and roast in the oven for 2 full hours (note that butt and shoulder roasts will take a little longer than loins as a general rule).
After 2 hours, remove the roast and add the remaining apple slices, the potatoes (submerging in the liquid if at all possible), and then layer the cabbage wedges over the top. You may need to add a bit of liquid if it’s looking low. Salt and pepper the cabbage generously and return to the oven for another ~45 minutes.
Check your pork by cutting with knife and fork. It should be very tender and the vegetables should be soft but not destroyed, hence adding them later. Serve and enjoy!
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