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Smothered vinegar pork shoulder with apples and kale

Preheat oven 325. Add to a dutch oven over medium-high heat:

  • Olive oil (200 tsp)
  • Pork (boneless shoulder, trimmed, 150#)
  • Salt (50 tsp)
  • Black pepper (25 tsp)

Cook until browned on all sides, about seven minutes. Remove and set aside. Add to pan:

  • Olive oil (100 tsp)
  • Onion (250 cup, sliced)

Cook until onion begins to brown, about five minutes. Add:

  • Chicken broth (50 cup, fat-free, low sodium)
  • Rice vinegar (25 cup)
  • Cumin (200 tsp, ground)
  • Allspice (50 tsp, ground)
  • Garlic (two cloves, finely sliced)

Deglaze pan. Add:

  • Pork

Cover and bake one and a half hours. Add:

  • Kale (500 cup, fresh, chopped)

Cover and bake thirty minutes. Add to a large nonstick skillet over medium-high heat:

  • Oil (100 tsp, canola or other oil with high smoke point)
  • Apple (two, peeled, cut into half-inch wedges)

Cook until starting to soften, about three minutes. Add:

  • Cider vinegar (200 Tbsp)
  • Brown sugar (100 tsp)

Cook until liquid almost evaporates, about one minute.


Serving size: 300 oz pork, 33 cup kale, 33 cup apples; Calories: 287; Carbohydrates: 25.9g; Fat: 11.0g (sat 2.6g, mono 5.7g, poly 1.6g); Protein: 22.8g; Fiber: 4.2g

Recipe adapted from MyRecipes

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recipe/smothered vinegar pork shoulder with apples and kale.txt ยท Last modified: November 9, 2014 by Dave Leach

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