RetiredSaintsLsuFan

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Season your Boston Butts well with salt and pepper and a Spice blend. Brown your Boston Butts in a Magnalite pot and remove them from the pot. Brown a diced onion in the drippings and deglaze the drippings. Add a head of chopped cabbage and brown the cabbage on medium fire. If the bottom of the pot starts to get too brown, add an ice cube and keep tumbling the cabbage til it gets brown. When it's almost there, add a tablespoon of butter and it'll turn nice and brown. Once the cabbage is browned, add a cup of water to the pot and add the Boston Butt's back to the pot and mound the cabbage on top of the chops. Smother the chops on low for about 25 minutes, with the pot covered and let em get tender, check them regularly and stir the bottom to make sure they're not sticking and taste for seasoning. When you lift the lid on the pot, let the water on the underneath of the lid drip into the cabbage and hydrate them a little bit. After 25 minutes, turn the fire off and let em rest with the lid on the pot for a couple of minutes. To serve, ladle the cabbage and gravy over rice and serve the chops on the side. Black eye peas and cornbread goes well with the cabbage and pork.

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