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Smothered Vinegar Pork Shoulder with Apples and Kale

Photo: Rob Culpepper; Styling: Hagen Stegall

 

Hands-on time 25 mins
Total time 2 hrs, 55 mins
Yield Serves 4 (serving size: 3 ounces pork, about 1/3 cup kale, and about 1/3 cup apples)
Settle in tonight for a cozy, comforting dinner of Smothered Vinegar Pork Shoulder with Apples and Kale. The pork is wonderfully tender and the kale-apple mixture provides the perfect complement to this the meal.

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

Nutrition Information

  • calories 287
  • fat 11 g
  • satfat 2.6 g
  • monofat 5.7 g
  • polyfat 1.6 g
  • protein 22.8 g
  • carbohydrate 25.9 g
  • fiber 4.2 g
  • cholesterol 59 mg
  • iron 3.2 mg
  • sodium 417 mg
  • calcium 160 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.