Excellent dish! I just made this winner recently and it's perfect for these months where it's not quite warm enough to leave comfort food behind. Prep / total hands on time is about 20 minutes (longest time being in browning the meat) so this is a great option when you are super busy but want a quality meal. A few modifications: 1) our shoulder was ~4 lbs total (bone-in) but cook time didn't change; 2) I added more liquid to compensate for the larger shoulder, but in the end, I don't think it needed the extra liquid; 3) added 1 tbsp. of smoked paprika and coriander in lieu of allspice & 1/2 tsp of ground red pepper to the base & 4) thinly sliced my garlic to melt into the liquid in lieu of mincing. I also did not do the apple step and served with garlic smashed red potatoes. What a wonderful meal! The pork was tender with an addictive vinegar undertone and the potatoes had a ready made "gravy" from the sauce. Wouldn't hesitate to serve for a crowd; it's a keeper! Enjoy!
Smothered Vinegar Pork Shoulder with Apples and Kale
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.
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Total: 2 Hours, 55 Minutes
- Calories: 287
- Fat: 11g
- Saturated fat: 2.6g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 1.6g
- Protein: 22.8g
- Carbohydrate: 25.9g
- Fiber: 4.2g
- Cholesterol: 59mg
- Iron: 3.2mg
- Sodium: 417mg
- Calcium: 160mg
- 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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