Garlicky Pork Shoulder with Greens
Pork shoulder is a beautifully marbled cut that emerges fork-tender after long cooking at low temperatures. Seasoned with woodsy rosemary and pungent garlic, this is a boldly flavored, satisfying stew.
- 2 1/2 lb. boneless pork shoulder, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 2 fresh thyme sprigs
- 15 to 20 garlic cloves
- 1 tsp. minced fresh rosemary
- 2/3 cup dry red wine
- 1 Tbs. red wine vinegar
- 2/3 cup beef or chicken broth
- About 1 1/4 lb. kale, tough stems removed, leaves cut crosswise into wide strips
Season the pork generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Working in batches, add the 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 from the pan and return it to medium-high heat. Add the onion and thyme and sauté until the onion is golden brown, about 5 minutes. Add the garlic and rosemary and cook for 1 minute. Pour in the wine and vinegar and stir to scrape up the browned bits from the pan bottom. Transfer the contents of the pan to a slow cooker. Add the broth and the pork and stir to combine. Cover and cook on low according to the manufacturer’s instructions for 5 to 6 hours, stirring 2 or 3 times during the first 2 hours. Stir in the kale, cover and cook for 30 to 60 minutes. The pork and kale should be very tender.
Using the slotted spoon, transfer the pork and kale to a platter. Skim any fat off the cooking liquid, then drizzle the liquid over the meat and serve immediately. Serves 6.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).