2 1/2 pounds pork shoulder, cut into 1-inch pieces
1 TBSP olive oil
salt & freshly ground black pepper
1 cup water
1 1/2 pounds baby red potatoes, halved
1 small head of green cabbage, cored and thinly sliced
1 large yellow onion, thinly sliced
3 medium garlic cloves, peeled and minced
1/2 tsp crushed red pepper flakes
DIRECTIONS
Add the pork pieces to a large mixing bowl. Drizzle the oil over the pork then sprinkle on 1 tsp salt and 1/4 tsp black pepper. Stir until all the pork pieces are well coated in the oil and spices.
Heat a large dutch oven over medium-high heat.
When hot add HALF the pork pieces to the dutch oven and let cook, without moving, until well browned on one side, about 5 minutes.
Stir the pork pieces and cook until browned, stirring occasionally, about 5 more minutes.
Transfer the browned pork and any liquid from the pot into a bowl. Heat the dutch oven over medium-high again and cook the remaining pork the same way.
Add the all the browned pork back into the pot along with the water, potatoes, cabbage, onion, garlic, crushed red pepper, and 1 tsp salt.
Place a lid on the dutch oven and reduce the heat to medium-low. Cook, while covered, over medium-low heat for 35 minutes.
Remove the lid and increase the heat to medium-high. Cook uncovered, stirring occasionally, until potatoes are tender, about 10 more minutes.
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