Savorra.com Saves The Day!

Savorra.com‘s Jamie DeCaria knows how to dish out exactly what we need.

She’s not a trained chef.  She’s never even worked in a restaurant.  But her momtreprintuition led her to create  Savorra.com, a website that delivers simple recipes for real food eaters.  All you Michael Pollan worshippers know exactly what “real food” is.  For those who do not, click here right now.  Do not pass go, do not collect $200.  Read it immediately.

Jamie will be suggesting great dishes/real food for us and allowing me to post them going forward.  What better way to start this off than presenting the other white chicken?

Sweet & Sour Cabbage with Pork Roast

“The results were delicious. Soft cabbage, but not too soft, coated in a perfectly balanced sweet and sour sauce and a pork roast that was juicy and tender with some tasty caramelization, thanks to its brief stint in the skillet prior to roasting.” -Jamie DeCaria

Time: 6 to 8 hours (15 minutes active time, the rest of the time you can work work work!)
Serves: 4 to 6

1/2 head of cabbage, sliced thin
1 medium onion, cut in half and sliced thin
1/2 cup brown sugar
1/2 cup apple cider vinegar
salt & pepper
2 Tbsp olive oil
2 to 3 pound boneless pork shoulder

After your morning conference calls are over, get out that crock pot (4+ quart size will do).  Stir together cabbage, onion, brown sugar, and vinegar.  Heat oil in a heavy skillet large enough to fit the pork roast.  Sprinkle pork with salt and pepper all over and brown in the hot skilllet, 1-2 minutes on each side until all sides are browned.  Place pork on top of the cabbage; put the lid on, and cook on low for 8 hours or high for 6 hours: until pork reaches a minimum internal temperature of 160 degrees F.

How easy is that?  You can dive right back into your Twittering and get some writing done for your proposal-blog-contract-book.

When you finally notice that everyone in the house is cranky, slice up the pork and serve it alongside the cabbage, drizzling a little extra juice on top.