Liergnescht Schübelouer (Braised Smoked Pork Shoulder with Cabbage)
A hearty and flavorful dish featuring slow-braised smoked pork shoulder, tender cabbage, and potatoes, often considered a comforting winter meal in Luxembourg.
🧂 Ingredients
- 1.5 kg Smoked pork shoulder
- 1 medium Savoy cabbage(cored and roughly chopped)
- 1 kg Potatoes(peeled and quartered)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 500 ml Vegetable broth
- 2 Bay leaves
- 5 Juniper berries
- to taste Salt
- to taste Black pepper
- 2 tbsp Butter or lard
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensure oven is fully preheated before placing the dish inside. - 2
In a large oven-safe pot or Dutch oven, melt butter or lard over medium heat. Sauté onions until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Add the chopped cabbage to the pot, stirring to coat with the onion and garlic mixture. Season with salt and pepper.
💡 Tip: Allow the cabbage to wilt slightly before adding the pork. - 5
Place the smoked pork shoulder on top of the cabbage. Add bay leaves and juniper berries.
- 6
Pour in the vegetable broth. Bring to a simmer on the stovetop.
💡 Tip: Using broth adds depth of flavor compared to just water. - 7
Cover the pot tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is very tender and easily shredded.
💡 Tip: Check liquid levels halfway through and add more broth if needed. - 8
During the last hour of braising, add the quartered potatoes to the pot, nestled amongst the cabbage and pork.
💡 Tip: This allows the potatoes to absorb the flavors of the braising liquid. - 9
Once the pork is tender, remove it from the pot and let it rest for 10-15 minutes before shredding or slicing.
- 10
Serve the shredded or sliced pork over the braised cabbage and potatoes, with plenty of the cooking liquid spooned over.
💡 Tip: A dollop of mustard or a side of apple sauce can complement the richness of the dish.
💡 Pro Tips
- ✓Using a good quality smoked pork shoulder is key to the flavor.
- ✓Don't rush the braising process; low and slow is essential for tender meat.
- ✓Adjust seasoning at the end, as smoked pork can be salty.
🔄 Variations
- Add a splash of Luxembourgish white wine (e.g., Riesling) to the braising liquid for added complexity.
- Incorporate leeks or carrots along with the onions for extra vegetables.