Well, it's not corned beef but this is what my family will be having this Saint Patrick's Day. Juicy pork shoulder roast, red cabbage sweetened with a kiss of brown sugar and a side of mashed potatoes. It brings me such joy when I find a recipe that is already gluten free. Don't get me wrong I love tweaking recipes to make them gluten free. However, when I find a recipe that is gluten free to begin with it reminds me of the many, many foods that have always been and will always will be gluten free. Too Shakespearean, sorry!
Crock-pot Pork with Cabbage offered by Linda Larsen on About.com
4 cups red cabbage, shredded
1 onion, chopped
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
3lb. boneless pork shoulder roast
1. Combine cabbage, onion, brown sugar and vinegar in your crock-pot.
2. Season roast with salt and pepper and brown on all sides in a large skillet for approx. 5 minutes.
3. Place pork in crock-pot and cook on low for 7-8 hours until the pork heats to 160 degrees. Serves 6.
If you don't love this recipe I will be very surprised. I thank Linda Larsen for sharing this recipe on About.com since it has become a family favorite. Enjoy!
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