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Slow-Cooked Maple Pork, Slow-Baked Potatoes with Apples and Onions, Sweet and Savory Red Cabbage and Beets

This slow-cooked meal is long on rich flavors.


  • For the slow-cooked maple pork brine:
  • 4 cups apple cider (32 ounces)
  • 1/4 cup kosher salt
  • 1/3 cup brown sugar
  • 3 bay leaves
  • 1 teaspoon peppercorns
  • A small handful of sage leaves
  • A small handful of thyme sprigs
  • A handful of parsley
  • 1 large shallot or 1 small onion, quartered
  • 3 cloves crushed garlic
  • 1 orange, sliced
  • 1 4- to 5-pound pork shoulder

For the glaze:

  • 1/2 cup dark amber maple syrup
  • 1/2 cup grainy mustard
  • 2 tablespoons coarse black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dry mustard

For the slow-baked potatoes

  • 3 pounds medium, thin-skinned potatoes
  • Extra virgin olive oil ( EVOO), for liberal drizzling
  • Salt and pepper
  • 1 bunch leeks, halved lengthwise, then cut into pieces 1 1/2-inches thick

For the red cabbage and beets:

  • 1 red cabbage, shredded
  • 1 red onion, thinly sliced
  • 2 large beets, grated into large bowl or shredded in a food processor
  • 2 Honeycrisp apples, shredded or grated
  • 1 cup cloudy apple cider
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • Kosher salt and pepper
  • A few juniper berries (optional)
  • 2 large fresh bay leaves


For the slow-cooked maple pork:

For the brine, combine the ingredients with 4 cups water in a large pot. Heat to dissolve the sugar and salt, then cool completely. Add the pork shoulder and refrigerate overnight.

Bring the pork to room temperature and pre-heat the oven to 275ºF.

Combine the glaze ingredients in a small bowl. Pat the pork dry and slather with half of the glaze. Transfer to a roasting pan and roast for 5 hours. Slather with the remaining glaze and continue cooking until tender, about 1 hour more. Let cool for 30 minutes and shred or slice as you serve.

For the slow-baked potatoes:

Pre-heat the oven to 275ºF. Slow-bake the potatoes for 3 hours.

Using the bottom of a glass, squash the potatoes to crack them open and flatten them a bit. In a skillet, heat the EVOO and add in the leeks. Cook to wilt. Combine the leeks with the potatoes in a casserole.

Raise the oven temperature to 425ºF and bake until crisp.

For the red cabbage and beets:

Place all the ingredients in a pot over medium-high heat. Bring to a boil and wilt the cabbage; cover and reduce the heat. Cook for 1 hour, stirring occasionally.

Rachael Ray