Smothered Vinegar Pork Shoulder with Apples and Kale

Name: Smothered Vinegar Pork Shoulder with Apples and Kale
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 peeled apples, cut into 1/2-inch wedges; 0 teaspoons freshly ground black pepper; 1 teaspoon brown sugar; 1 teaspoon canola oil; 2 Tbsps cider vinegar; 2 garlic cloves, finely chopped; 1 teaspoons ground allspice; 2 teaspoons ground cumin; 1 liters chopped fresh kale; 1 teaspoons kosher salt; 118 milliliters fat-free, lower-sodium chicken broth; 1 Tbsp olive oil, divided; 591 milliliters sliced onion; 680 grams boneless pork shoulder roast (Boston butt), trimmed; 59 milliliters rice vinegar

Smothered Vinegar Pork Shoulder with Apples and Kale might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One serving contains 339 calories, 26g of protein, and 13g of fat. A mixture of kosher salt, ground allspice, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the apples you could follow this main course with the Hot Caramel Apples as a dessert.

Instructions

Preheat oven to 32

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Oven

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add 2 teaspoons olive oil to pan; swirl to coat.

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Olive Oil

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Frying Pan

Sprinkle pork evenly with salt and pepper.

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Salt And Pepper

Pork

Add pork to pan; cook 7 minutes, turning to brown on all sides.

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Pork

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Frying Pan

Remove pork from pan; keep warm.

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Pork

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Frying Pan

Add remaining 1 teaspoon olive oil to pan; swirl to coat.

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Olive Oil

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Frying Pan

Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally.

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Onion

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Frying Pan

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.

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Chicken Broth