- 2 small onions, thinly sliced
- 6 cloves of garlic, peeled and smashed
- ½ pound baby carrots
- Kosher salt
- Freshly ground black pepper
- 3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
- 1 tablespoon Sunny Paris seasoning (or your favorite seasoning blend)
- 1 tablespoon Red Boat Fish sauce
- 1 small cabbage, cut into 8 wedges
- 1 cup Rao’s marinara sauce (or any other Paleo-friendly marinara sauce)
- 1 tablespoon of aged balsamic vinegar
- 1/4 cup finely chopped Italian parsley (optional)
Enjoy!