Garlicky Pork Shoulder with Greens
- Yield: 6 servings
Pork shoulder is a beautifully marbled cut, which emerges fork-tender after long cooking at low temperatures. Rub down the meat with woodsy rosemary and pungent garlic for a boldly flavored, satisfying stew.
- 2 1/2pounds boneless pork shoulder, cut into 1 1/2-inch chunks
- 1/2teaspoon salt
- Freshly ground black peppper
- 2tablespoons olive oil
- 1large yellow onion, finely chopped
- 2sprigs fresh thyme
- 15 to 20 garlic cloves
- 1teaspoon minced fresh rosemary
- 2/3cup dry red wine
- 1tablespoon red wine vinegar
- 2/3 cup beef or chicken broth
- 1 1/4pounds kale, tough stems removed, leaves cut crosswise into wide strips
- Season pork with salt and pepper. In a large frying pan, heat oil over medium-high heat. Working in batches, add pork and sear, turning as needed, until well browned on all sides, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.
- Pour off most of the fat and return pat to medium-high heat. Add onion and thyme and sauté until onion is golden brown, about 5 minutes. Add garlic and rosemary and cook 1 minute. Add wine and vinegar and stir to scrape up any browned bits on the pan bottom. Transfer contents of pan to a slow cooker. Add broth and pork and stir to combine. Cover and cook on the low setting 5 to 6 hours, stirring two or three times during the first 2 hours. Stir in kale, re-cover, and cook 30 to 60 minutes. The pork and kale should be very tender.
- Using a slotted spoon, transfer pork and kale to a platter. Skim fat from cooking liquid, then drizzle liquid over meat and serve. Serves 6.
Reprinted with permission from One Pot of the Day. Copyright 2012 by Weldon Owen Inc. and Williams-Sonoma, Inc.