In a 6 quart soup or stock pot with a heavy bottom, brown the pork roast in the butter over medium high heat. Make sure to brown all sides including the ends.
Reduce the heat to medium-low, add cabbage, water, sugar, season with salt & pepper, cover and braise for about 1½ hours until the meat reaches an internal temperature of approximately 150º F - 165º F.
Remove the pork and let it sit on a cutting board for a couple of minutes before slicing.
Meanwhile, stir a teaspoon of Kulør (if you have it) to the cabbage.
Plate the cabbage, top with a few slices of pork, add your side dishes and serve.
This is an incredible meal that really brings me back to my childhood. It also makes great left overs the next day.