- 1 tbs. olive oil
- 1 1/2 lbs boneless pork shoulder roast trimmed (Boston butt)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 1/2 cups sliced onion
- 1/2 cup organic chicken broth, low sodium
- 1/4 cup Blazing Apple Cider Vinegar
- 2 tsp. cumin
- 2 cloves garlic minced
- 5 cups chopped fresh kale
- 1 tsp. olive oil
- 2 peeled apples cut into wedges
- 2 tbs. Blazing Apple Cider Vinegar
- 1 tsp. maple syrup
Preheat oven to 325 degrees.
Heat 2 teaspoons olive oil in dutch oven over medium-high heat. Sprinkle all sides of the pork shoulder with salt and pepper. Add pork to pan and cook for 7 minutes making sure all sides turn brown. Remove pork from pan and cover with foil to keep warm.
Add 1 teaspoon olive oil to the dutch oven and brown the onions for about 5 minutes. Add organic chicken broth, Blazing Apple Cider Vinegar, cumin and garlic and bring to a boil. Return pork to the pot, cover and bake for 1 1/2 hours. Add kale to the pot and bake for another 30 minutes.
In a large nonstick skillet heat olive oil over medium-high heat. Add apple wedges and cook for about 3 minutes or until apple start to soften. Add in the Blazing Apple Cider Vinegar and maple syrup. Cook until almost all the liquid evaporates.