It's Pig Week!

Pork Roast; Pork Hocks and Onion

  • 1.5 lb pork shoulder roast
  • 2 pork hocks
  • yellow onion, sliced
  • juniper berries, ground
  • caraway seed, ground
  • sea salt
  • 1/2 bottle Weltenburger Hefe-Weissbier Hell
What I Did
  1. Layer sliced onion in bottom of slow cooker.
  2. Place salted, spice rubbed roast and hocks on top.
  3. Pour ale in cooker, adding water to bring liquid level to about half way up the meat.
  4. Cook on low for about 4 hours.
  5. Remove roast from slow cooker and allow to dry a bit and cool.
  6. Hocks and onions continue to cook, while roast is browned in bacon fat.
  7. Remove bones from hocks, and transfer meat and onions to the hot, now empty cast iron fry pan. Cook on low until only meat, onion, and fat remain.
  8. I made these for lunches, and so placed the roast and hock meat in separate containers.
This recipe is a morph of a German recipe (read in translation).

  • 1 head red cabbage, sliced thin
  • 2 yellow onions, diced
  • 2 tbsp unsalted, grass fed butter
  • caraway seed
  • 1/2 bottle Weltenburger Hefe-Weissbier Hell
  • 2 tbsp pommegranate jelly (courtesy of Ruth)
  • clove, allspice, cinnamon, and ginger to taste
  • about 1/2 c balsamic vinegar

What I Did
  1. Saute onion in butter until slightly browned and translucent
  2. Add ground spices to onion and allow flavors to marry a bit.
  3. Add sliced cabbage. Saute for a few minutes.
  4. Add ale, jelly, and vinegar.
  5. Simmer until cabbage is very soft.

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