Geoffrey Zakarian’s Braised Pork Shoulder with Mustard, Cabbage, and Italian Sausage

2 T canola oil

4 pcs Italian sausage

1 pc pork shoulder, 3-4#, whole

1 each Spanish onion, sliced

1 head Green cabbage, sliced

2 c marble potatoes, whole

1 T caraway seed

½ c Mustard, Dijon

2 c white wine

4-6 c chicken stock

TT White wine vinegar

3 T parsley, chopped

kosher salt

fresh cracked pepper

1. The night before, season the pork shoulder liberally with salt and pepper. Place on a rack in the refrigerator.

2. When ready to cook, preheat an oven to 325F.

3. In a large braising pan, heat the canola oil over medium high flame. Add the sausage and brown on all sides. Remove when browned.

4. Dry the pork shoulder with paper towels if necessary. Reseason with salt and pepper. Brown the pork shoulder on all sides in the pan.

5. Remove the pork and add the onions and cabbage. Season with salt and pepper. Cook the onions and cabbage over a medium flame until the vegetable has softened slightly, about 5 minutes.

6. Add the potatoes, caraway, mustard, and white wine. Cook for another 8 minutes, or until the wine has almost evaporated. Return the pork and sausage to the pan.

7. Add the stock, potatoes, caraway, and mustard. Bring to a simmer and cover. Braise for 3-4 hours, or until tender and shredding with a fork.

8. You may reduce the broth further by simmering the sauce on the side and returning to the pan, if desired. Season the sauce to taste with white wine vinegar. Garnish with parsley.