Pork for Peasants
Transport yourself to the heart of rustic comfort with "Pork for Peasants," an unassuming yet deeply satisfying one-pot meal brimming with old-world charm. Tender, slow-braised pork shoulder is the star of this hearty dish, seared to golden perfection before simmering alongside a medley of root vegetables, fragrant fresh herbs, and the subtle sweetness of apple cider. Simple ingredients such as carrots, parsnips, potatoes, and cabbage come together in a flavorful broth enriched with chicken stock, creating a soul-warming stew ideal for family dinners or meal prep. With minimal prep time and the magic of slow cooking, this crowd-pleasing recipe delivers rich, homemade flavor that feels equal parts indulgent and comforting. Serve it with crusty bread or buttered noodles for a rustic feast that’s as nourishing as it is delicious. Perfect for cozy nights, this recipe celebrates wholesome, affordable ingredients with a touch of timeless tradition.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 3 medium, sliced into chunks Carrots
- 2 medium, sliced into chunks Parsnips
- 2 medium, diced Russet potatoes
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 1 cup Apple cider
- 4 cups Chicken stock
- 1 small, chopped Cabbage
- 2 tablespoons, chopped Fresh parsley
Instructions
Pat the pork shoulder dry with paper towels and season it generously with the salt and black pepper on all sides.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook until softened, about 5 minutes, scraping up browned bits from the bottom of the pot.
Stir in the minced garlic, cooking for 1 minute until fragrant. Then add the carrots, parsnips, and potatoes and stir to coat with the onion and garlic mixture.
Return the pork shoulder to the pot and add the bay leaves, fresh thyme, apple cider, and chicken stock. Bring to a simmer, then reduce the heat to low, cover the pot, and let cook gently for 90 minutes.
After 90 minutes, add the chopped cabbage to the pot, stirring it into the broth. Cover and cook for another 30 minutes until the pork is tender and the vegetables are soft.
Remove the bay leaves and thyme stems. Using two forks, shred the pork into large chunks directly in the pot, mixing it with the vegetables and broth.
Taste for seasoning, adding additional salt or pepper if needed. Scatter the fresh parsley over the dish before serving.
Serve hot with crusty bread or a side of buttered noodles for a fully comforting meal.
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 60.9 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 7305 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
