Smothered Vinegar Pork Shoulder with Apples and Kale

Ingredients

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

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 32
2. Heat a Dutch oven over medium-high heat.
3. Add 2 teaspoons olive oil to pan; swirl to coat.
4. Sprinkle pork evenly with salt and pepper.
5. Add pork to pan; cook 7 minutes, turning to brown on all sides.
6. Remove pork from pan; keep warm.
7. Add remaining 1 teaspoon olive oil to pan; swirl to coat.
8. Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally.
9. 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 325 for 1 1/2 hours.
10. Add kale to pan; cover and bake at 325 for 30 minutes.
11. Heat a large nonstick skillet over medium-high heat.
12. Add canola oil; swirl to coat.
13. Add apples; cook 3 minutes or until starting to soften.
14. Add vinegar and brown sugar; cook 1 minute or until sugar dissolves and liquid almost evaporates.
15. Serve apples with pork and kale mixture.