Smothered Vinegar Pork Shoulder with Apples and Kale

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Smothered Vinegar Pork Shoulder with Apples and Kale

Yields1 Serving
 1 tablespoon olive oil, divided
  1 (1 1/2-pound) boneless pork shoulder roast (Boston butt), trimmed
  1/2 teaspoon kosher salt
  1/4 teaspoon freshly ground black pepper
  2 1/2 cups sliced onion
  1/2 cup fat-free, lower-sodium chicken broth
  1/4 cup rice vinegar
  2 teaspoons ground cumin
  1/2 teaspoon ground allspice
  2 garlic cloves, finely chopped
  5 cups chopped fresh kale
  1 teaspoon canola oil
  2 peeled apples, cut into 1/2-inch wedges
  2 tablespoons cider vinegar
  1 teaspoon brown sugar
1

Preheat oven to 325°.

2

Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 7 minutes, turning to brown on all sides. Remove pork from pan; keep warm.

3

Add remaining 1 teaspoon olive oil to pan; swirl to coat. Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally. Add chicken broth and next 4 ingredients (through garlic) to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Cover and bake at 325° for 1 1/2 hours. Add kale to pan; cover and bake at 325° for 30 minutes.

4

Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook 3 minutes or until starting to soften. Add vinegar and brown sugar; cook 1 minute or until sugar dissolves and liquid almost evaporates. Serve apples with pork and kale mixture.

Ingredients

 1 tablespoon olive oil, divided
  1 (1 1/2-pound) boneless pork shoulder roast (Boston butt), trimmed
  1/2 teaspoon kosher salt
  1/4 teaspoon freshly ground black pepper
  2 1/2 cups sliced onion
  1/2 cup fat-free, lower-sodium chicken broth
  1/4 cup rice vinegar
  2 teaspoons ground cumin
  1/2 teaspoon ground allspice
  2 garlic cloves, finely chopped
  5 cups chopped fresh kale
  1 teaspoon canola oil
  2 peeled apples, cut into 1/2-inch wedges
  2 tablespoons cider vinegar
  1 teaspoon brown sugar

Directions

1

Preheat oven to 325°.

2

Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 7 minutes, turning to brown on all sides. Remove pork from pan; keep warm.

3

Add remaining 1 teaspoon olive oil to pan; swirl to coat. Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally. Add chicken broth and next 4 ingredients (through garlic) to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Cover and bake at 325° for 1 1/2 hours. Add kale to pan; cover and bake at 325° for 30 minutes.

4

Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook 3 minutes or until starting to soften. Add vinegar and brown sugar; cook 1 minute or until sugar dissolves and liquid almost evaporates. Serve apples with pork and kale mixture.

Notes

Smothered Vinegar Pork Shoulder with Apples and Kale
IngredientsDirections
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