Cabbage Wrapped Pork Roast
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INGREDIENTS 10 large cabbage leaves
5-pound pork boneless loin roast
2 tablespoons Kosher salt or coarse Hawaiian salt
1 teaspoon liquid smoke
1 teaspoon garlic powder
1 medium onion, sliced
2 (10-ounce) packages frozen spinach leaves, thawed
1/2 medium onion, sliced and separated into rings
1/4 cup grated Parmesan cheese, optionalHeat oven to 325 degrees. Overlap cabbage leaves on piece of aluminum foil large enough to wrap securely around pork roast, about 36 x 18-inches. Place roast on cabbage leaves. Make 12 vertical cuts almost to bottom of roast (do not cut through). Rub all surfaces of roast with salt, liquid smoke and garlic powder. Place onion slices and spinach leaves between cuts.
Tie roast lengthwise with string to hold it together, if necessary. Wrap roast securely in foil. Place in shallow baking pan; insert meat thermometer so tip is in center of thickest part of roast and does not rest in fat.
Roast until thermometer registers 185 degrees, about 3 hours. Garnish with onion rings and sprinkle with cheese.
Makes 13 servings