Corned Pork with Cabbage

Corned Pork with Cabbage

A delicious twist on the classic corned beef and cabbage, using pork loin instead! This dish is slow-cooked with pickling spices for tender, flavorful meat served alongside buttery cabbage and carrots. 

Ingredients (Serves 4-6)

For the Corned Pork:

• 2 lbs pork loin (or pork shoulder)
• 1 tbsp pickling spice (or homemade mix: mustard seeds, coriander, bay leaves, peppercorns, cloves)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 3 cups chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

For the Vegetables:

• ½ head cabbage, chopped
• 2 carrots, sliced
• 1 onion, quartered
• 3 cloves garlic, minced
• 2 tbsp butter

Instructions

Step 1: Prepare the Pork

1. Pat dry the pork loin and season with salt and pepper.
2. Rub the pork with pickling spice for that classic corned meat flavor.

Step 2: Sear the Pork

3. Heat olive oil in a Dutch oven or large pot over medium-high heat.
4. Sear the pork on all sides until golden brown (about 3–4 minutes per side).

Step 3: Slow Cook the Pork

5. Pour in chicken broth, apple cider vinegar, and Dijon mustard.
6. Add the onion and garlic around the pork.
7. Bring to a simmer, then cover and cook:
   • Stovetop: Simmer on low for 1.5 hours.
   • Oven: Bake at 325°F (163°C) for 1.5–2 hours.
   • Slow Cooker: Cook on LOW for 6-8 hours.

Step 4: Cook the Vegetables

8. With 30 minutes left, add carrots and cabbage to the pot.
9. Cook until the vegetables are tender.
10. Stir in butter for a rich finish.

Step 5: Serve & Enjoy!

11. Slice the pork and serve with cabbage, carrots, and broth.
12. Pair with mashed potatoes or Irish soda bread.

Tip: Serve with Dijon mustard or horseradish sauce for extra zing