A year or so ago (pre COVID), on trip to our local food mecca, I had this meal. Providence Farms Smoked Pork Chop, Mustard Spaetzle, Braised Purple Cabbage, Blackberry Jus. Husk Greenville never disappoints and this was no different. I loved the German influence. I decided to try and make a version at home.

The bottom image is from Husk Greenville.

Ingredients

Pork Shoulder Ingredients

• Pork shoulder
• Garlic powder
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Brown sugar
• Salt
• Baby purple kale leaves for garnish

Red Cabbage Kraut Ingredients

• 1 head of red cabbage
• Olive oil. I think traditionally Germans use butter.
• 2-3 tbsp honey. I don’t like it real sweet so I use 2.
• 2/3 cup of balsamic vinegar
• Salt and pepper

Spaetzle Ingredients

• 2 cups rice flour
• 4 eggs, lightly beaten
• 1/3 cup 2% lactose free milk
• 2 tbsp Dijon mustard
• 2 tsp salt
• 1 tbsp olive oil

Blueberry Pan Jus Ingredients

• 2-3 tbsp blueberry jam or preserves
• 1 tbsp olive oil
• 1 small shallot, minced
• 1 cup red wine
• 1-2 tbsp balsamic
• 1/2 tsp fresh thyme
• Water if needed

Directions

Making the Pork Shoulder

1. In a bowl, mix all the dry rub ingredients to combine. I used about 1 tablespoon of each, but depending on the size of the pork, make enough to cover.
2. Coat the pork on all sides, place in the refrigerator for 30 minutes to overnight.
3. Allow the pork to set out until approximately room temperature.
4. Preheat oven to 475° F.
5. Place the pork in a lined roasting pan and cook for 15 minutes.
6. Reduce the heat to 325° F and continue to cook until internal temperature is approximately 175° F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Making the Red Cabbage Kraut

1. Meanwhile, in a large pot, heat 1/4 cup of the olive oil over medium heat.
2. Add the cabbage and sauté until the cabbage is wilted and tender.
3. Add the honey and balsamic vinegar and toss to coat. Cover and reduce to simmer.
4. Continue cooking, turning often, until the cabbage is soft and all is combined, approximately 35 minutes. Keep warm.

Making the Spaetzle

1. In a large mixing bowl, add flour, eggs, milk, mustard and season with salt. Stir until smooth, the dough should be sticky.
2. Bring a large pot with 8 cups of salted water to a boil. If using a spaetzle maker, simply add the dough to the maker in batches and slide the batter chest over the grate.
3. Cook spaetzle for approximately 2 minutes, until dumplings are tender and float to the top. Remove with a slotted spoon and set aside for now.
4. Just before serving, heat a large non-stick pan over medium-high heat.
5. Coat pan with olive oil, add the spaetzle, season with salt and pepper and toss until slightly browned. Keep warm.

Making the Blueberry Pan Jus

1. Heat a medium sauce pan over medium heat. Add olive oil and shallot and cook until translucent.
2. Add red wine, increase heat and bring to a bubble. Continue simmering until reduced by half.
3. Add the thyme, blueberry preserves and balsamic and whisk to combine, continue simmering and reducing until you get the consistency you like. Add a little water if too light, simmer longer if not thick enough.