Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork shoulder by rubbing 2 tablespoons of coarse sea salt, 1 tablespoon of freshly ground black pepper, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, and the crushed seeds from 5 green cardamom pods evenly over the entire surface of the 2-kilogram boneless pork shoulder.

2. 2

   Place the seasoned pork shoulder in a smoker preheated to 120 degrees Celsius and smoke for approximately 4-5 hours, or until the internal temperature reaches 80 degrees Celsius, using applewood or hickory wood chips for flavor.

3. 3

   While the pork smokes, prepare the plum reduction by combining 100 grams of dried plums, 100 ml of slivovice, 50 ml of apple cider vinegar, and 2 tablespoons of brown sugar in a small saucepan, then simmer over low heat for 15-20 minutes until the plums are soft and the liquid has reduced and thickened slightly.

4. 4

   For the cardamom cabbage, thinly slice 1 medium yellow onion and sauté it in 2 tablespoons of lard in a large pot over medium heat until softened, then add 1 teaspoon of caraway seeds and the crushed seeds from the remaining 5 green cardamom pods, cooking for another 2 minutes until fragrant.

5. 5

   Add 700 grams of thinly sliced red cabbage, 2 medium Gala apples (peeled, cored, and sliced), and 200 ml of chicken broth to the pot with the onions, stirring well, then cover and simmer over low heat for 30-40 minutes, or until the cabbage is tender.

6. 6

   Once the smoked pork shoulder reaches 80 degrees Celsius internal temperature, remove it from the smoker, wrap it tightly in foil, and let it rest for 20 minutes before thinly slicing or shredding.

7. 7

   Serve the warm, sliced smoked pork shoulder alongside generous portions of the cardamom apple red cabbage and drizzle the prepared plum reduction over the pork.