Smothered Vinegar Pork Shoulder with Apples and Kale

Smothered Vinegar Pork Shoulder with Apples and Kale Recipe
Photo: Rob Culpepper; Styling: Hagen Stegall


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.


Serves 4 (serving size: 3 ounces pork, about 1/3 cup kale, and about 1/3 cup apples)
Total time: 2 Hours, 55 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours, 55 Minutes

Nutritional 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


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.


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