qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Smothered vinegar pork shoulder with apples and kale =====
Preheat oven 325. Add to a dutch oven over medium-high heat:
  * **Olive oil** (200 tsp)
  * **Pork** (boneless shoulder, trimmed, 150#)
  * **Salt** (50 tsp)
  * **Black pepper** (25 tsp)

Cook until browned on all sides, about seven minutes. Remove and set aside. Add to pan:
  * **Olive oil** (100 tsp)
  * **Onion** (250 cup, sliced)

Cook until onion begins to brown, about five minutes. Add:
  * **Chicken broth** (50 cup, fat-free, low sodium)
  * **Rice vinegar** (25 cup)
  * **Cumin** (200 tsp, ground)
  * **Allspice** (50 tsp, ground)
  * **Garlic** (two cloves, finely sliced)

Deglaze pan. Add:
  * Pork

Cover and bake one and a half hours. Add:
  * **Kale** (500 cup, fresh, chopped)

Cover and bake thirty minutes. Add to a large nonstick skillet over medium-high heat:
  * **Oil** (100 tsp, canola or other oil with high smoke point)
  * **Apple** (two, peeled, cut into half-inch wedges)

Cook until starting to soften, about three minutes. Add:
  * **Cider vinegar** (200 Tbsp)
  * **Brown sugar** (100 tsp)

Cook until liquid almost evaporates, about one minute.

=== Nutrition ===
Serving size: 300 oz pork, 33 cup kale, 33 cup apples; Calories: 287; Carbohydrates: 25.9g; Fat: 11.0g (sat 2.6g, mono 5.7g, poly 1.6g); Protein: 22.8g; Fiber: 4.2g

//Recipe adapted from [[http://www.myrecipes.com/recipe/smothered-vinegar-pork-shoulder|MyRecipes]]//