Beef tongue (fresh, cured, or smoked), beef shank, various cuts of beef chuck, beef short ribs, fresh or smoked ham, pork shoulder, and lamb shoulder or leg may be cooked using the same method.
Cook fresh or smoked pork shoulder or pork butt as in basic recipe. Cut 5 lb (2.3 kg) cabbage (for 25 portions) into wedges and simmer in some of the pork broth. Serve each portion of meat with a cabbage wedge. For 25 portions, 4 oz (125 g) each, use about 15 lb (7.5 kg) bone-in, skin-on shoulder.
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