Broth-Baked Pork with Kale and Baby Carrots

3 teaspoons olive oil
1 (700g) pork shoulder roast (boneless if possible)
½ teaspoon Himalayan crystal salt
¼ teaspoon black pepper
2 onions, sliced
½ cup broth or stock of choice (we love the gluten-free Wellness veggie stock powder)
¼ cup organic apple cider vinegar
2 teaspoons ground cumin
½ teaspoon ground allspice
2 garlic cloves, finely chopped
5 cups fresh chopped kale
1 teaspoon organic coconut oil
400g baby rainbow carrots
2 tablespoons organic apple cider vinegar
1 teaspoon organic coconut sugar
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