Ingredients
- ¼ cup (plus two tablespoons) olive oil, divided
- 2 pounds pork butt, cubed
- 4 shallots, peeled, thinly sliced
- 1 teaspoon allspice, ground
- 1 tablespoon cumin, ground
- 1 teaspoon onion powder
- ½ teaspoon cayenne
- 1 cup beer
- ¾ cup apple cider vinegar, divided
- 3 tablespoons whole grain mustard, plus more for garnish
- 1-2 cups water
- 1 red cabbage, cut into small wedges
- Salt and freshly ground black pepper to taste
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Add ¼ cup oil to a 3.6 Quart Casserole over medium-high heat and sear the pork until golden brown in color on all slides, 10-15 minutes. Season with salt and pepper and transfer the pork out of the pot. Let it rest on paper towels.
- Add the shallots to the pot and sweat, 3-4 minutes. Mix in the allspice, cumin, onion powder, and cayenne and cook just until fragrant, 1 minute. Deglaze the pan with beer and let the alcohol cook off slightly, 1-2 minutes. Add the pork back into the pan along with ½ cup vinegar, mustard, and enough water to cover the meat ¾ of the way up.
- Cover the pot with the lid and braise until tender, 1½-2 hours. (Note: Add more water if the braising liquid reduces too quickly.)
- Add the remaining oil to a large cast iron skillet over high-heat and char the cabbage. Reduce the heat and cook the cabbage until tender but still has a slight crunch, 4-5 minutes. Remove the cabbage from heat and season with the remaining vinegar. Salt and pepper to taste.
- Place the charred cabbage in the braised pork mixture, garnish with dollops of whole grain mustard, and serve.