This is a delicious dish and easy to prepare. You can actually prepare all of the ingredients the night before, throw it in the crock pot in the morning and come home to dinner with plenty of leftovers! A great winter seasonal dish.

Ingredients
1 pork shoulder bone in
1 head red cabbage sliced and chopped into thick pieces
5 carrots peeled and chopped
1 yellow onion chopped
3 small granny smith apples chopped
4 cloves fresh garlic sliced
1/2 bottle young red wine
garlic salt
pepper
ground cloves
4 bay leaves
ground nutmeg
olive oil


Chop vegetables up to garlic and set aside in the fridge. Trim fat pad off pork shoulder leaving a small amount remaining. Rub with olive oil. Season generously with garlic salt, cloves, nutmeg and pepper. Use a knife to create slits in meat and place in garlic slices. Place meat in fridge overnight and marinate (optional)
Place shoulder in crock pot with 1/2 bottle of wine and set on low
Later in the day place vegetables in a large pot, remove pork from crock pot and pour liquid into pot. Re-season with the same seasonings. Cook on high-med heat for 40 minutes or until carrots are fork tender. (This could also be done with all of the ingredients all in the oven in a large pan if you are home to keep an eye on it)
Serve pork with veggies and enjoy!

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