ROASTED PORK SHOULDER, SLAB BACON AND SAUSAGE WITH CABBAGE AND POTATOES

ROASTED PORK SHOULDER, SLAB BACON AND SAUSAGE WITH CABBAGE AND POTATOES image

Categories Pork

Yield 6 servings

Number Of Ingredients 10

2 pounds green cabbage, cored and sliced 1/2-inch thick
Fine sea salt
12 small new potatoes (about 1 1/2 inches in diameter)
2 tablespoons extra-virgin olive oil
1 1/3 to 1 1/2 pounds solid piece boneless pork shoulder (Boston butt)
1 pound slab bacon in 1 whole piece, cut crosswise into 2 pieces
10 bay leaves
1 tablespoon whole black peppercorns
2 cups dry white wine
3 sweet Italian sausages (about 1 pound)

Steps:

Heat oven to 350º with rack in middle. Combine cabbage, 1/2 cup water and generous pinch salt in a large Dutch oven or heavy pot with lid. Heat over medium heat until water simmers; reduce heat to medium-low and cook, covered, stirring occasionally, until cabbage is wilted, about 20 minutes. Meanwhile, put potatoes in a pot and cover with water by 2 inches. Bring to a boil and cook until potatoes are tender, about 12 minutes. Drain potatoes; put in a bowl and toss with oil and generous pinch salt. Drain cabbage. In the bottom of a large roasting pan, layer cabbage to make a bed for meats. Put pork shoulder and slab bacon on top of cabbage; scatter with bay leaves and peppercorns. Add ½ cup water. Roast for 30 minutes, then add wine. Roast for 1 hour more. Add potatoes, sausages and 1 cup water to roasting pan; continue roasting until meats are tender and sausages cooked through, about 45 minutes more. Remove pan from oven. Remove and discard bay leaves. Slice meats and serve with cabbage, potatoes and pan juices.