Smothered Vinegar Pork Shoulder With Apples And Kale

• 1 tablespoon olive oil, divided
• 1 (1 1/2-pound) boneless pork shoulder roast (Boston butt), trimmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups sliced onion
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/4 cup rice vinegar
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 2 garlic cloves, finely chopped
• 5 cups chopped fresh kale
• 1 teaspoon canola oil
• 2 peeled apples, cut into 1/2-inch wedges
• 2 tablespoons cider vinegar
• 1 teaspoon brown sugar

1. Preheat oven to 325u0b0.
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 to pan; swirl to coat. Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally. 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 325u0b0 for 1 1/2 hours. Add kale to pan; cover and bake at 325u0b0 for 30 minutes.
4. Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook 3 minutes or until starting to soften. Add vinegar and brown sugar; cook 1 minute or until sugar dissolves and liquid almost evaporates. Serve apples with pork and kale mixture.
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olive oil, pork shoulder, kosher salt, freshly ground black pepper, onion, chicken broth, rice vinegar, ground cumin, ground allspice, garlic, fresh kale, canola oil, apples, cider vinegar, brown sugar

Taken from www.myrecipes.com/recipe/smothered-vinegar-pork-shoulder (may not work)