Smothered Vinegar Pork Shoulder With Apples & Kale
Recipe: #25976
April 23, 2017
Categories: Pork Roast, Apple, Kale, Southern Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"This is a flavorful recipe that is easy on the budget! I also love that I put it in the oven and then go ahead and do other things until I cook the apples!"
Ingredients
Nutritional
- Serving Size: 1 (468.8 g)
- Calories 565
- Total Fat - 36.4 g
- Saturated Fat - 11.4 g
- Cholesterol - 120.8 mg
- Sodium - 555.9 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 2.6 g
- Sugars - 10.9 g
- Protein - 34.5 g
- Calcium - 194.3 mg
- Iron - 4.1 mg
- Vitamin C - 111.9 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Preheat your oven to 325°.
Step 2
Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil to the Dutch oven; swirl to coat. Sprinkle pork evenly with salt and pepper. Add the pork to the Dutch oven; cook 7 minutes, turning to brown on all sides. Remove the pork from the pan; keep warm.
Step 3
Add the remaining 1 teaspoon olive oil to the pan; swirl to coat. Add the onion slices to the pan; cook 5 minutes or until the onion begins to brown, stirring occasionally. Add the chicken broth and the next 4 ingredients (through garlic) to the pan. Bring to a boil, scraping the pan to loosen the browned bits.
Step 4
Return the pork to the Dutch oven. Cover and bake at 325° for 1 1/2 hours.
Step 5
Add kale to the Dutch oven. Return to the oven and bake for 30 minutes.
Step 6
Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook for 3 minutes or until they are starting to soften. Add vinegar and brown sugar; cook 1 minute or until the sugar dissolves and the liquid almost evaporates. Serve the apples with the pork and kale mixture.
Tips
No special items needed.