Slow-Roasted Pork Neck With Cabbage And Spinach Slaw Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.In a small bowl, combine the paprika, garlic powder, salt, and pepper. Rub the spice mixture all over the pork neck.
• STEP 3.Place the pork neck in a roasting pan and cover with foil. Roast in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
• STEP 4.While the pork is roasting, prepare the cabbage and spinach slaw. In a large bowl, combine the shredded cabbage, spinach, carrots, and red onion.
• STEP 5.In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage and spinach mixture and toss to coat.
• STEP 6.Once the pork is done, remove it from the oven and let it rest for 10 minutes. Then, use two forks to shred the meat.
• STEP 7.Serve the slow-roasted pork neck with the cabbage and spinach slaw. Enjoy!

Cooking Tips

• For extra flavor, marinate the pork neck overnight in the spice mixture.
• If you prefer a spicier slaw, add some chopped jalapenos or a dash of hot sauce to the dressing.
• Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover slaw in a separate container in the refrigerator for up to 2 days.
• To serve, you can enjoy the pork and slaw together in a sandwich or as a main dish with a side of roasted vegetables or mashed potatoes.