BBQ Pork & Braised Cabbage

You get 3 recipes in 1 post today!  The pork recipe is really yummy but takes a long time so would be good to make on the weekend for leftovers during the week.  I paired this with the braised cabbage because you can cook both while the oven's already hot.  This is from The Primal Blueprint Cookbook.

Grandma's Easy BBQ Pork

Serves 8+

Ingredients:
4# pork shoulder roast
or 8 bone-in pork chops
1 Tbsp olive oil
1 small onion, finely chopped
1 c water
1/3 c vinegar
1 tsp salt
1/2 tsp nutmeg
1 bay leaf
1 tsp celery seed (I used dried celery)
I also added in coriander and dill
1/2 c Primal 51 ketchup (see recipe below)

1. Preheat oven to 325 F
2. Brown meat on all side in oil over med-high heat.  While meat is browning, combine other ingredients and mix well.  When meat has browned, move to an oven-proof casserole or Dutch oven and pour mixture over meat.
3. Cover with lid or foil and bake for 1 1/2-2 1/2 hours or until internal temperature of pork is 175 F.  Check halfway through baking time to add a small amout of water so the meat is not dry.
4. Remove bay leaf and serve roast with sauce.

Primal 51 Ketchup

Makes ~ 1 1/2 c

Ingredients:
1 - 6 oz can tomato paste
2/3 c cider vinegar
1/3 c water
3 Tbsp honey/maple syrup
3 Tbsp onion, minced
2 cloves garlic, minced
1 tsp sea salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp black pepper

Mix all ingredients in a food processor or with hand held blender until smooth.  If too thick, add water.

Braised Cabbage

Serves 6

Ingredients:
1 head cabbage ~1 1/2-2#
1 medium yellow onion, chopped
1 or 2 large carrots or several baby carrots, chopped
1/4 c chicken stock/water
1/4 c olive oil
1/8 tsp crushed red pepper flakes

1. No need to preheat oven, as your pork is already cooking.  Grease a 9x13 casserole dish.
2. Cut cabbage into 8 wedges and arrange in the baking dish without crowding.
3. Scatter onion and carrot over cabbage.  Drizzle oil and stock/water over the veggies.  Season with salt, pepper and red pepper flakes.
4. Cover with foil and bake for 2 hours, carefully turning the cabbage wedges with tongs after an hour.
5. When cabbage is completely tender, remove foil and roast uncovered at 400 F for about 10-15 mins.