Smothered Vinegar Pork Shoulder with Apples and Kale
Smothered Vinegar Pork Shoulder with Apples and Kale
Garlic, Kale, Main Dishes, Onion, Recipe
March 29, 2017
Smothered Vinegar Pork Shoulder with Apples and Kale
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
1Preheat 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.
