Ingredients
- 1 tablespoon olive oil (divided)
- 1 1/2 pound pork shoulder roast (boneless Boston butt, trimmed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups yellow onion, sliced
- 1/2 cup low-sodium chicken broth
- 1/4 cup rice vinegar
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 2 garlic cloves, finely chopped
- 5 cups fresh chopped kale
- 1 teaspoon oil (canola oil)
- 2 apples (peeled, cut into 1/2 inch wedges)
- 2 tablespoons cider vinegar
- 1 teaspoon brown sugar
How to Make
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Step 1: Preheat your oven to 325°.
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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.
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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.
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Step 4: Return the pork to the Dutch oven. Cover and bake at 325° for 1 1/2 hours.
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Step 5: Add kale to the Dutch oven. Return to the oven and bake for 30 minutes.
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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.
We hope you enjoy this recipe!
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