Ingredients

1/3 lb. Boston butt pork

20 oz. Pearl onions

2 bunches Red kale, stems removed and coarsely chopped

2 cloves Garlic, coarsely chopped

3 Tbsp. Red wine vinegar

2 Tbsp. Butter

2 Tbsp. Sugar

6-7 sprigs Thyme (fresh)

1 Tsp. Rosemary (dried)

1 Tsp. Oregano (dried)

1 Tsp. Salt

1/2 Tsp. Ground black pepper

Preparation

  1. Preheat oven to 400 degrees. Combine rosemary, oregano, 1/2 tsp. salt, and 1/4 tsp pepper into a dry-rub and use to coat pork. Wrap in aluminum foil with the garlic and 3-4 sprigs of thyme. Place on middle rack of oven and bake for 40-45 minutes, with pan on bottom rack to catch drippings. Remove from foil and rest meat for 5 minutes, then cut into 1/2 inch pieces.
  2. Meanwhile, soak onions in hot water for 5 minutes to soften skin. Peel skin, leaving root segment to maintain shape. Combine onions, sugar, butter, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp chopped thyme, and 1/2 cup of water in a 12-in. skillet over medium heat. Cover and simmer for 10-15 minutes, or until most of liquid is evaporated. Uncover, and cook for 10-15 additional minutes, stirring frequently. Once onions have begun to brown, add pork and continue cooking until both onions and pork are caramelized.
  3. Add kale to pork and onion mixture. Turn frequently until bright green and just beginning to wilt. Add red wine vinegar and cover 1-2 minutes. Stir to mix well before serving.