Made this during an ice storm and it was FANTASTIC. Warming, delicious. The KALE honestly ended up the superstar in this recipe. It soaked up all the other flavors in the pot and was so tender and amazing. My boyfriend teased me for how much I was raving about it, and he is stubborn to accept kale... he tried it and apologized and was like "YOU'RE RIGHT IT'S AMAZING." Haha. Definitely a good recipe, will use again! Perfect for cold weather. If I could manage prettier presentation, I would serve for guests, even.
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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