Smothered Vinegar Pork Shoulder with Apples and Kale

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 (1 ½-pound) boneless pork shoulder roast (Boston butt), trimmed
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups sliced onion
  • ½ cup fat-free, lower-sodium chicken broth
  • ¼ cup rice vinegar
  • + 8 more ingredients
    • 2 teaspoons ground cumin
    • ½ teaspoon ground allspice
    • 2 garlic cloves, finely chopped
    • 5 cups chopped fresh kale
    • 1 teaspoon canola oil
    • 2 peeled apples, cut into ½-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 t...

View full recipe at SpringPad

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