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Mustard-Cream Roasted Pork Shoulder with Braised Red Cabbage and Sautéed Cremini

2 servings · 4.7 g net carbs

4.7g Net carbs 96.4g Fat 63.4g Protein 1161.1 kcal

4.7g Net carbs · 96.4g Fat · 63.4g Protein · 1161.1 kcal

Mustard-Cream Roasted Pork Shoulder with Braised Red Cabbage and Sautéed Cremini

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 20 min  ·  cook 2 hr 30 min  ·  total 2 hr 50 min  ·  difficulty hard

Slow-roasted pork shoulder is seared and oven-roasted, then finished with a butter-mustard pan sauce made from prepared mustard and heavy cream. Braised red cabbage is simmered with apple cider vinegar and chicken stock while cremini mushrooms are sautéed with butter and garlic. The pork browns in a hot skillet before oven-roasting at 160°C (325°F), producing a crisp exterior and a tender interior. The pan sauce is deglazed with chicken stock and reduced until it coats the back of a spoon, then enriched with heavy cream and prepared mustard.

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Ingredients

  • pork shoulderPork, Fresh, shoulder, whole, separable lean and fat, raw
    700 g
  • red cabbageCabbage, Red, raw
    40 g
  • cremini mushroomsMushroom, Crimini
    60 g
  • garlicGarlic, Raw
    3 g
  • butterButter, Salted
    50 g
  • olive oil
    15 ml
  • chicken stockSoup, Stock, chicken, home-prepared
    65 ml
  • heavy creamCream, Heavy
    30 ml
  • prepared mustardMustard, Prepared, yellow
    20 g
  • apple cider vinegarVinegar, Cider
    10 ml
  • thyme
    3 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    3 g

Equipment

  • 12-inch skillet
  • roasting pan

Method

  1. Preheat the oven to 160°C (325°F).
  2. Pat the pork shoulder dry and rub it all over with salt, black pepper and thyme.
  3. Heat the skillet over medium-high heat until it is shimmering, add olive oil, and sear the pork on all sides until deeply browned, about 4 to 6 minutes per side.
  4. Transfer the seared pork to the roasting pan, add chicken stock to the pan to provide moisture, and roast at 160°C (325°F) for 120 minutes, turning once halfway through the roast.
  5. While the pork roasts, thinly slice the red cabbage, trim and slice the cremini mushrooms, and mince the garlic.
  6. Reduce the skillet heat to medium, add butter, then sauté the mushrooms and garlic until the mushrooms release their liquid and begin to brown.
  7. Add the red cabbage, apple cider vinegar and additional chicken stock, season with salt and black pepper, cover, and simmer until the cabbage is tender, about 25 to 35 minutes.
  8. When the roast is done, move the pork to a cutting board and rest for 10 minutes.
  9. Return the skillet to high heat, add the roasting-pan juices and scrape up the browned bits to deglaze, then add chicken stock and reduce the liquid by half.
  10. Lower the heat, stir in heavy cream and prepared mustard, and simmer briefly until the sauce thickens enough to coat the back of a spoon.
  11. Slice the pork shoulder against the grain, arrange with the braised red cabbage and sautéed mushrooms, and spoon the mustard-cream pan sauce over the meat.
Preheat the oven to 160°C (325°F).

Tips

Pro tip

  • Rest the roast before slicing so the juices redistribute and the sauce clings to the meat.
  • Use the roasting-pan juices to deglaze the skillet for maximum flavor in the pan sauce.
  • Slice the red cabbage thin so it braises to tender ribbons within the listed simmer time.

Frequently asked questions

Can I use pork loin instead of pork shoulder?
Yes, you can substitute pork loin, but expect a leaner result and a shorter cook time. Pork loin will brown the same way but will not tolerate the long, slow roast without drying, so reduce the oven time and check for doneness earlier.
What can I use instead of heavy cream in the pan sauce?
Use half and half instead of heavy cream to lighten the sauce, but the sauce will be thinner. To compensate, reduce the sauce a bit longer or finish by whisking in a small amount of butter to add body.
My pan sauce is too thin, how do I thicken it?
Reduce it over medium-high heat until it concentrates and coats the back of a spoon. If you need immediate body, remove from the heat and whisk in butter a piece at a time until the sauce emulsifies and thickens.
The pork isn't as tender as expected after roasting, what should I do?
Return the roast to the oven covered and continue cooking at the same temperature until the connective tissue yields. Alternatively, slice the meat and simmer the pieces briefly in the pan sauce with a splash of chicken stock to tenderize while adding flavor.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.7g Net carbs 3% 59% 39%
Net carbs Fat Protein
4.7 gNet carbs
63.4 gProtein
96.4 gFat
2 gFiber
1161.1Calories

Electrolytes

Na1717 mgSodium
K1335 mgPotassium
Mg82 mgMagnesium

Minerals

Calcium
99 mg
Iron
4.49 mg
Magnesium
82 mg
Phosphorus
715 mg
Potassium
1335 mg
Zinc
9.89 mg
Copper
0.434 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
2.752 mg
Riboflavin (B2)
1.235 mg
Niacin (B3)
15.40 mg
Pantothenic acid (B5)
—
Vitamin B6
1.354 mg
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

503 g per serving

10 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.