Pork Shoulder with Cabbage and Macafoney and Cheese
Servings- 6
Ingredients
One 5-6 pound pork shoulder (precooked ham shoulder shank or butt end)
1 head green cabbage (9 net carbs)
Macafoney and Cheese recipe from page 480 AT TO SKINNY Low Carb Cookbook (21 net carb)
Course ground salt and pepper
Mustard
butter
Directions
1. In a large pot bring 1 gallon of water to the boil.
2. Remove the pork shoulder from its package and remove the plastic plug in the bone if one is in there.
3. Using a very sharp knife trim off the thick layer of skin leaving all the fat intact.
4. Place the pork into the boiling water.
5. Bring the water back to boil then reduce the heat to medium, cover the pot and allow to cook for 2 hours.
6. Prepare the Macafoney and Cheese recipe per the instructions 30 minutes prior to the end of the ham cooking time.
7. Cut the head of cabbage into 6 wedges leaving part of the stalk intact to hold the leaves together.
8. Remove the ham from the boiling water and let stand on counter.
9. Place the cabbage wedges into the pot and bring the water to a boil. Reduce the heat to medium high and let cook for 15 minutes or until the cabbage reaches fork tenderness.
10. Slice the ham and plate the servings.
11. Add a wedge of cabbage to each plate along with a serving of Macafoney.
12. Salt and pepper the plates well and serve with mustard.
TIP- leftovers of this meal make great TV dinners. Simply plate them up in freezer safe TV dinner trays and freeze for a quick easy meal.
