Herbed Pork and Cabbage Stew (GAPS-legal, grain- and gluten-free)

This herbed pork and cabbage stew is one of our favorite recipes.  The pork roast adds a nice, hearty flavor. My husband isn't a fan of cooked cabbage, but he loves this soup. My four-year-old and one-year-old always gobble this up, too. 

Herbed Pork and Cabbage Stew

• 3 lb pork roast (preferably bone-in and from a humanely-raised animal)
• 1 large onion, diced
• 1 medium head cabbage, chopped
• Salt and pepper, to taste
• 14 oz diced tomatoes with juice, canned* or fresh 
• filtered water
• 8 medium carrots, chopped into 1 to 2 inch pieces
• 4 medium zucchinis, sliced thinly
• 1.5 Tb dried OR 4.5 Tb fresh basil
• 1.5 Tb dried OR 4.5 Tb fresh parsley

Home All-day Method

1. Spread the onions over the bottom of a slow cooker (or use an oven-safe pot).  Place the pork roast on top of the onions and season with salt and pepper. 
2. Add the chopped cabbage, diced tomatoes, and just enough water to cover the roast. Season with salt, pepper, and most of the parsley and basil (reserving about 1/2 Tb dried or 1.5 Tb fresh of each to add before the last bit of cooking).
3. Cook on Low for 4-6 hours (or in an oven at 225 degrees) or cook on High for 3-4 hours.
4. Add carrots to pot, and nestle them down into the liquid.
5. Cook on low for another 2-3 hours (or back in the 225 degree oven).
6. Pull pork roast out onto a cutting board.  Shred the meat with a fork, or slice it across the grain.
7. Return the meat to the pot and nestle it down into the liquid.  Stir the sliced zucchini and reserved spices into the pot.  Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes.  This step allows the meat to soak up the juices and get super moist.
8. Ladle into bowls and serve!

Away from Home All-day Method  

1. Spread the onions, cabbage, and carrots over the bottom of a slow cooker.  Place the pork roast on top of the vegetables and season with salt and pepper.
2. Pour the diced tomatoes around the roast and add water until the roast is just barely covered or even sticking out a little bit. Season with salt, pepper, and most of the parsley and basil (reserving about 1/2 Tb dried or 1.5 Tb fresh of each to add before the last bit of cooking).
3. Cook on low for 8-10 hours or on high for 6-8 hours.
4. As soon as you arrive home, pull the pork roast out onto a cutting board.  Shred the meat with a fork, or slice it across the grain.
5. Return the meat to the pot and nestle it down into the liquid.  Stir the sliced zucchini and reserved spices into the pot.  Taste the sauce and add salt and pepper as needed. Turn the heat to "Warm" (or the oven to 150) and let it sit for 30 to 60 minutes.  This step allows the meat to soak up the juices and get super moist.
6. Ladle into bowls and serve.

 *If using canned tomatoes, try to make sure they are BPA-free.  I buy Pomi tomatoes for this reason.

This post is part of Fight Back Friday at Food Renegade, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!