Broth-Baked Pork with Kale and Baby Carrots
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Ingredients
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
Method
- Preheat oven to 160˚C
- Place a Dutch oven or large casserole dish over medium high heat, add 2 teaspoons olive oil and warm through, swirling pan to coat.
- Sprinkle and rub the pork with salt and pepper so that all sides are coated. Add pork to pan and cook for 5-7 minutes to brown on all sides. Remove pork and keep warm.
- Heat remaining 1 teaspoons olive oil in Dutch oven and add onion, sauté 5 minutes until onion begins to brown.
- Add broth, ¼ cup apple cider vinegar, cumin, allspice and garlic. Bring to the boil and add the pork. Cover and roast in the oven for 1½ hours. Add kale and cover, baking for another 30 minutes.
- Warm coconut oil in a large skillet over medium-high heat; add carrots and cook until they begin to soften – around 3 minutes. Add 3 tablespoons apple cider vinegar and coconut sugar and cook until sugar dissolves and liquid is reduced.
- Remove pork, onions and kale from oven, spoon over apples and serve.
Preparation Time:30min
Serves:4
Frequently bought together
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