Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Red cabbage, washed
-and shredded
1 Large cooking apple,
Peeled, cored and sliced
1 tb Brown sugar
2 tb Cider vinegar
1 tb Flour
Salt and black pepper
12 lb Boneless pork shoulder
The rind removed
Parsley sprigs to garnish

Set oven to 375/F or Mark 5. Bring a large saucepan of water, to
which 1 tablespoon of cider vinegar has been added, to the boil. Add
the cabbage and bring back to the boil, then drain the cabbage very
well. Place the cabbage and the apple in a casserole, then stir in
the sugar, the remaining cider vinegar, the flour and seasoning.
Slash the fat side of the pork shoulder and rub in a little salt and
pepper, then place on top of the cabbage mixture. Cover and cook for
about 1 1/2 to 2 hours or until the pork is tender. Slice the pork
and arrange the slices on a warmed serving dish, surrounded by the
cabbage mixture. Garnish with parsley and serve with creamed potatoes.

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