For the pork shoulder:
One 5-pound bone-in pork roast
6 garlic cloves, smashed
1 tablespoon thyme leaves
Salt and pepper
1/4 cup olive oil
6 cups chopped savoy cabbage
6 cups chopped red cabbage
3 tablespoons red wine vinegar
1 teaspoon Aleppo pepper
Bacon Broth (recipe follows)
Corn Bread (recipe follows)

For the bacon broth:
1 tablespoon olive oil
1/2 pound slab bacon, diced
1 onion, chopped
2 shallots, sliced
5 garlic cloves, smashed
1/4 head cabbage, cored and sliced
1 carrot, chopped
1 sweet firm apple, such as Honeycrisp, peeled, cored, and quartered
1 sprig thyme
8 cups Chicken Broth
Salt and pepper

For the corn bread:
2 tablespoons unsalted butter, at room temperature, plus more for the pan
3/4 cup all-purpose flour
1/2 cup medium-ground cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon honey
1 tablespoon maple syrup
1 large egg
1/2 cup whole milk