Smothered Vinegar Pork Shoulder With Apples & Kale

Recipe by:

"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!"

Recipe: #25976       April 23, 2017



Original recipe yields 4 servings
OK

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

4
Servings
15m
Prep Time
150m
Cook Time
2h 45m
Ready In
 

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 & Variations


No special items needed.

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