Food For Fuel: Pork Shoulder with Red Cabbage

3 Pounds Pork Shoulder
1 Head Red Cabbage, shredded
2 Onions, finely chopped
8 Oz Chestnuts
4 Oz Dried Sultanas
Handful Fresh Thyme
3 Tablespoons Olive Oil
2 Apples, peeled and cut into quarters
1 Cup Red Wine
3/4 Cup Port
2 Tablespoons Cranberry Sauce
Salt and Cracked Black Pepper to Season

1. Heat oven to 325 F
2. Cut the pork into 1.5 inch thick slices
3. Season the pork with cracked black pepper, thyme, salt and pepper
4. Heat 2 tablespoons of oil in a casserole dish and add the onions and fry until soft
5. Add the cabbage and stir well
6. Add the apples, wine, and port and cook until the cabbage starts to soften
7. Add the chestnuts and one tablespoon of the cranberry sauce and bring to the boil
8. Cover and simmer for 5 mins
9. Heat one tablespoon of olive oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tablespoon of the cranberry sauce
10. Cook for a few mins until the pork is deeply browned and glistening
11. Spread the pork over the cabbage
12. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork
13. Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender

Superfood Fact:
Lean cuts of pork are high in protein, low in fat and have more B-vitamins thiamin, niacin, B6 and B12 than many other types of meat. These essential nutrients help convert our food into fuel, allowing us to stay energized throughout the day.