Cherry-Roasted Pork Shoulder with Pickled Cabbage

Whole Seed Mustard

Whole Seed Mustard

8 oz $12.95

Cherry BBQ Grilling Sauce

Cherry BBQ Grilling Sauce

15 oz. $10.95

  • Moderate
  • 5.5 Hours
  • Serves 12


  • 10-14 pound pork butt
  • 3 tablespoons fennel seeds
  • 3 tablespoons coriander seed
  • 1 tablespoons salt
  • 3 teaspoons brown mustard seed
  • ½ teaspoon white peppercorn
  • 5 cloves garlic, chopped fine
  • 4 tablespoons American Spoon Whole Seed Mustard
  • 1 jar American Spoon Cherry BBQ Grilling Sauce
  • 2 yellow onions, sliced thin
  • 1 bottle of your favorite beer
  • 1 head red cabbage, sliced thin
  • 1 tablespoon salt
  • 1 cup red wine vinegar
  • ¼ cup flat leaf parsley
  • 1/2 pounds mixed spicy greens, like arugula, watercress and radicchio
  • 2 cups mixed raw vegetables, like carrot, radish and fennel, sliced thin
  • Olive oil, lemon juice and salt to taste


  • 1. Preheat oven to 400 degrees. Grind fennel seeds, coriander, mustard seeds, white pepper and salt in a food processor. Mix crushed spices with chopped garlic and Whole Seed Mustard; rub this spice paste over pork. Place sliced onion in roasting pan, pour in beer and Cherry BBQ Grilling Sauce, and set pork on top. Roast pork for 30 minutes, then turn oven down to 275 degrees, cover pork with foil and continue roasting for about 4 1/2 hours. Remove foil and baste pork every half hour until meat is tender and sticky and pulls apart easily with a fork; about two more hours.
  • 2. While pork cooks, toss cabbage with salt and place in colander set in bowl. Let cabbage sweat for an hour, discarding liquid released from the cabbage. Place cabbage in clean bowl and add vinegar. Refrigerate until ready to serve pork, then add parsley leaves and mix to combine.
  • 3. Once pork is meltingly tender, remove from oven. Toss crudités salad with lemon, oil and salt. Serve pork with onions and sauce from roasting pan, salad, pickled cabbage, some Whole Seed Mustard, and a stack of toasted ciabatta.
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