Yield: 4 Servings
|1 pounds||Red cabbage, washed and shredded|
|1 \N||Large cooking apple,|
|\N \N||Peeled, cored and sliced|
|1 tablespoon||Brown sugar|
|2 tablespoons||Cider vinegar|
|\N \N||Salt and black pepper|
|12 pounds||Boneless pork shoulder|
|\N \N||The rind removed|
|\N \N||Parsley sprigs to garnish|
Set oven to 375/F or Mark 5. Bring a large saucepan of water, to which 1 tablespoon of cider vinegar has been added, to the boil. Add the cabbage and bring back to the boil, then drain the cabbage very well. Place the cabbage and the apple in a casserole, then stir in the sugar, the remaining cider vinegar, the flour and seasoning.
Slash the fat side of the pork shoulder and rub in a little salt and pepper, then place on top of the cabbage mixture. Cover and cook for about 1½ to 2 hours or until the pork is tender. Slice the pork and arrange the slices on a warmed serving dish, surrounded by the cabbage mixture. Garnish with parsley and serve with creamed potatoes.