Braised Pork & Purple Cabbage | Lodge Cast Iron

Ingredients

• ¼ cup (plus two tablespoons) olive oil, divided
• 2 pounds pork butt, cubed
• 4 shallots, peeled, thinly sliced
• 1 teaspoon allspice, ground
• 1 tablespoon cumin, ground
• 1 teaspoon onion powder
• ½ teaspoon cayenne
• 1 cup beer
• ¾ cup apple cider vinegar, divided
• 3 tablespoons whole grain mustard, plus more for garnish
• 1-2 cups water
• 1 red cabbage, cut into small wedges
• Salt and freshly ground black pepper to taste