New Year's Day Pork

Growing up, my mom always made pork on New Year's Day. She said you had to eat it so you don't get buggy. Whatever that means. My mom grew up on a chicken farm and said lots of weird things. For whatever tradition or superstition, I still continue to eat pork on New Year's Day. Today, I decided to put a little spin on things and use spare ribs and add some caramelized cinnamon apples because I thought that sounded good. The final product isn't pretty, but it's tasty.

New Year's Day Pork with Cabbage and Sweet Onions
1 package of pork spare ribs
1 head of cabbage (shredded)
1 sweet onion (chopped)
1 1/2 cup of unfiltered apple juice
4 tbsp of unfiltered apple cider vinegar
2 tbsp of garlic powder
Salt and pepper pork to taste

Shred the entire of head of cabbage, chop the onion into chunks and place it all into the crock-pot. Sprinkle a tiny bit of salt over the cabbage and onions. Add the garlic powder, apple juice, cider vinegar and stir together evenly. Salt and pepper the pork to taste, cut into three sections and add to the crock-pot. Set the crock-pot to low and leave it alone for six hours.

After six hours, take the lid off and stir the pot, breaking up the ribs. The meat should fall right off of the bone. Remove all the bones and cook for two more hours on low.

Caramelized Cinnamon Apples
2 apples (I used honeycrisp)
2 tbsp of olive oil
1/2 cup of unfiltered apple juice
1 pinch of salt
2 tbsp cinnamon

30 minutes before the pork is done, you can start on the apples. Use a large saute pan or dutch oven on the stove and set the heat to medium-high. Add the olive oil and coat the bottom of the pan. 

Core the apples and add half of them to the pan and stir constantly. Cook just the apples for about five to six minutes.

Next, add the apple juice and salt and continue stirring. Once the juice starts to simmer, lower the heat and cook for another six to eight minutes, until the apples soften.

The last step is to add the remaining apples and stir them all together, then add the cinnamon and let it cook for two more minutes, until the apples have caramelized. Serve on top of the pork and cabbage. 

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