Slow-Roasted Pork Neck With Cabbage And Spinach Slaw Recipe

Recipe By Slurrp

Slow-roasted pork neck with cabbage and spinach slaw is a delicious and hearty dish that is perfect for a comforting meal. The pork neck is marinated in a flavorful blend of spices and then slow-roasted to perfection, resulting in tender and juicy meat. The cabbage and spinach slaw adds a refreshing and crunchy element to the dish, balancing out the richness of the pork. This recipe is easy to make and is sure to impress your family and friends.

4.4
27 Rating -
Rate
Non Vegdiet
3hr 5minstotal
25minsPrep
2hr 40minsCook
3hr 5m.total
25m.Prep
2hr 40m.Cook
Slow-Roasted Pork Neck With Cabbage And Spinach Slaw
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ingredients serve

Ingredients for Slow-Roasted Pork Neck With Cabbage And Spinach Slaw Recipe

  • 0.33 pound Pork Neck
  • 0.33 tablespoon Paprika
  • 0.17 tablespoon Garlic Powder
  • 0.17 teaspoon Salt
  • 0.17 teaspoon Black Pepper
  • 0.67 cup Shredded Cabbage
  • 0.33 cup Baby Spinach
  • 0.17 cup Shredded Carrots
  • 0.08 cup Thinly Sliced Red Onion
  • 0.08 cup Mayonnaise
  • 0.33 tablespoon Apple Cider Vinegar
  • 0.17 tablespoon Honey
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper

Directions: Slow-roasted Pork Neck With Cabbage And Spinach Slaw Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (160°C).
  • STEP 2.In a small bowl, combine the paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the pork neck.
  • STEP 3.Place the pork neck in a roasting pan and cover with foil. Roast in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
  • STEP 4.While the pork is roasting, prepare the cabbage and spinach slaw. In a large bowl, combine the shredded cabbage, spinach, carrots, and red onion.
  • STEP 5.In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage and spinach mixture and toss to coat.
  • STEP 6.Once the pork is done, remove it from the oven and let it rest for 10 minutes. Then, use two forks to shred the meat.
  • STEP 7.Serve the slow-roasted pork neck with the cabbage and spinach slaw. Enjoy!

Cooking Tips

  • For extra flavor, marinate the pork neck overnight in the spice mixture.
  • If you prefer a spicier slaw, add some chopped jalapenos or a dash of hot sauce to the dressing.
  • Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftover slaw in a separate container in the refrigerator for up to 2 days.
  • To serve, you can enjoy the pork and slaw together in a sandwich or as a main dish with a side of roasted vegetables or mashed potatoes.
Nutrition
value
574
calories per serving
38 g Fat55 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    55g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    55g
  • Fiber
    3g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    181mg
  • Iron
    9mg
  • Vitamin A
    523mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    3mg
  • Copper
    3mcg
  • Magnesium
    127mg
  • Manganese
    1mg
  • Phosphorus
    478mg
  • Selenium
    111mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp