Slow Roasted Pork Butt
Here are the top reasons to make this recipe at home:
Juicy and tender meat – slow roasting at a low temperature makes the meat literally melt in your mouth.
Perfect flavor combination – succulent meat paired with a light cabbage and apple side dish creates a delicious mix, ideal for colder days.
Simple preparation – although it looks luxurious, it requires only a few ingredients and plenty of patience.
A dish for sharing – the perfect choice for large family meals, holidays, or special occasions.
What to serve with roasted pork butt
Serve the pork shoulder with the side that was roasted alongside it — the cabbage and apples. If desired, add one of the following side dishes:
- Mashed Potatoes and peas
- Baked Sweet Potato
- Polenta Feta Fries
- Slovenian Cheese Dumplings (Štruklji)
- Creamiest Mashed Cauliflower
- Best Mashed Potatoes
- Buckwheat Stir Fry with Vegetables
Storing and freezing
Slow-roasted pork butt can be stored in two ways.
You can keep it in a sealed container in the refrigerator for up to 3 days. Before serving, reheat thoroughly in the microwave, oven, or on the stovetop.
Alternatively, you can freeze the slow-roasted pork butt. You may shred it beforehand to use in burgers, sandwiches, soups, or salads, or store it as a whole piece. Keep it in freezer-safe packaging in the freezer for up to 2 months.
Before serving, allow it to thaw (at room temperature or in the refrigerator overnight), then reheat in the microwave or on the stovetop.
How to make Slow Roasted Pork Butt with Cabbage at home (video)
Here’s a quick video to help you prepare slow-roasted pork butt with cabbage at home.
Next, try these pork recipes
- Slow Roasted Pork Belly
- Pulled Pork
- Pork Medallions with Apples and Onion
- BBQ Ribs
- Pork Marbella
- Pork Chops with Apples and Onion
- Braised Pork Shoulder with Pepper Tomato Sauce
- Pork Tenderloin Wrapped in Prosciutto
Made in collaboration with: Podravka d.o.o.
METHOD
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prepare the meat
Place the meat on a baking tray and season both sides with salt and pepper, then brush it with mustard. If desired, rub in some fennel as well. Set aside for 30 minutes, or even better, refrigerate overnight. If you choose to refrigerate it, take the meat out of the fridge at least 40 minutes before continuing with the recipe.
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vegetable stock or vegeta
If you're using 1 tsp of Vegeta to make the broth: Put the Vegeta into a bowl with hot water and whisk well until dissolved. Set aside. Instead of Vegeta and water, you can also use vegetable broth. Place the oven rack in the center of the oven and preheat to 150°C (300°F).
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meat and cabbage
Place a large pot suitable for the oven — ideally a cast-iron pot — over high heat. Add oil and the meat. Sear the meat on all sides until golden brown, about 8–10 minutes total. Transfer it to a baking dish, then pour the wine into the same pot and scrape the bottom with a wooden spoon to loosen any browned bits. Bring the wine to a boil and cook for 2–3 minutes to let the alcohol evaporate. Add the sage, half a head of garlic, cabbage, onion, apples, and optionally some chili. Pour in the vegetable broth, stir, and return the meat to the pot.
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roast and serve
Cover the pot with a lid and place it in the center of the oven. Roast for 2 hours at 150°C (300°F), then remove the lid and roast for another hour. Serve the meat with the roasted vegetables, cabbage, and apple, along with a side of your choice, such as polenta. Alternatively, you can shred the meat and use it in sandwiches, burgers, or soups.
