Smothered Vinegar Pork Shoulder with Apples and Kale

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.

Yield: Serves 4 (serving size: 3 ounces pork, about 1/3 cup kale, and about 1/3 cup apples)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 2 Hours, 55 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 325°.
  2. 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. 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. 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.
Note:

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.

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