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Ingredientes
- 3 lbs pork butt, cut into 1 inch cubes
- 3 tbsp canola or grapeseed oil
- 1 fennel bulb, diced
- 2 medium onions, diced
- ½ small head of green cabbage, chopped
- ½ cup dry white wine
- 1 cup apple cider
- 3 cups chicken broth
- 3 granny smith apples, peeled and chopped
- 2 bay leaves
- 2 whole sprigs fresh rosemary or 1 tbsp dry
- 2 sprigs flat leafed parsley
- kosher salt
- Freshly ground black pepper
View Full Recipe at The Eclectic Cook
