Cajun Ham Hock Cabbage

Steps

1. Place the smoked ham hock into a Dutch oven and pour in 32 oz of low sodium chicken broth, adding enough water to cover the meat. Add half an onion, half a green bell pepper, one celery stalk, some smashed garlic cloves, a bay leaf, whole black peppercorns, fresh thyme, smoked paprika, and 1 teaspoon of Cajun seasoning.
2. Simmer on low for about 2 hours, uncovered or partially covered, until the ham hock is tender and shreddable. (Optional: Strain the broth to remove solids and set aside.)
3. Rinse the pot thoroughly to prepare it for building the rest of the dish.
4. Render bacon in the same pot until crispy; place the bacon inside before turning on the heat to allow more fat to render.
5. Remove the crispy bacon with tongs or a slotted spoon, leaving all the rendered fat behind.
6. Add chopped shallots and let them cook for about one minute. Then add minced garlic and continue cooking until fragrant.
7. Stir in 2 tablespoons of Cajun seasoning (Catelman's Grill or similar) into the fat mixture.
8. Pour in 2 tablespoons of bourbon to deglaze the pot, allowing it to simmer briefly.
9. Core the cabbage by cutting each half through the stem and removing the dense white triangular core at an angle. Slice the remaining cabbage into large shreds or chunks.
10. Add the chopped cabbage to the pot a little bit at a time, letting it wilt so that the pot does not overflow.
11. Pour in 1 and 1/2 cups of the reserved ham hock broth, bringing everything to a gentle simmer. Add back the shredded ham hock meat.
12. Season with apple cider vinegar and a pinch of sugar.
13. Cover the pot and let it simmer on medium-low for about 30 to 40 minutes, stirring occasionally until the cabbage is tender but not mushy.
14. Stir in the crispy bacon and add 2 tablespoons of unsalted butter to finish, allowing the fat to emulsify everything into a silky texture.
15. Taste and adjust seasoning as needed (add more vinegar for tang, water/lemon for saltiness, hot sauce for heat, sugar/bourbon for flatness).
16. Squeeze a generous amount of lemon juice over the top right before serving.