Slow-Roasted Pork with Red Cabbage, Jalapenos, and Mustard
Cook time
Total time
Serves: 4 sandwiches
  • 1 tablespoon caraway seeds
  • 3 whole cloves
  • 1 star anise
  • ½ tablespoon black peppercorns
  • ⅓ cup kosher salt
  • 1 small boneless pork shoulder (about 1½ pounds)
  • 2 cups shredded red cabbage
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons red wine vinegar
  • salt and pepper, to taste
  • 4 ciabatta rolls
  • 2 tablespoons Dijon mustard
  • 1 large jalapeno pepper, sliced thinly
  1. Preheat the oven to 250 degrees F. Combine the caraway seeds, cloves, star anise, and peppercorns in a spice grinder/coffee grinder (or, if you are going the old fashioned way, a motar and pestle) and grind the spices together until they become a coarse spice rub.
  2. Rub the pork well with the spice mixture, getting under the skin if you didn't cut the skin off. Place the meat in a roasting pan or on a baking sheet with a cooling rack on top (like I did), and cover tightly with foil. Place in the oven for 4 hours, or until the meat is fork tender. Place the pork on a cutting board and slice or shred. Throw away any fat in the bottom of the pan.
  3. Turn the oven's heat up to 350 degrees F. In a large bowl, toss together the cabbage, oil, and vinegar, then generously add salt and pepper, taste, and adjust the flavors according to your taste.
  4. Slice the ciabatta rolls in half, then spread the mustard evenly across all the bottom halves. Place the pork on the bottom halves, then put the bottom halves with the pork and the top halves on a baking sheet and place them in the oven until the pork is warmed through and the bread is toasted. Top the pork with the cabbage and jalapeno, then place the top half of the roll on top. Cut the sandwiches into halves and serve. The pork and cabbage keep well in separate, air-tight containers for 4 days.
Recipe by The Crepes of Wrath at