Slow Cooker Pork with Kale, Black Beans, and a Mild Pineapple Chipotle Cumin Sauce

Instructions

1. 1

   1. Season the pork cubes with 1 teaspoon of the salt and the black pepper.

2. 2

   2. Heat a large skillet over medium-high heat and add the olive oil. Brown the pork in batches for 6-8 minutes total, until colored on several sides. It does not need to cook through. Transfer it to the slow cooker.

3. 3

   3. In the same skillet, add the onion and cook for 3 minutes until it starts to soften. Stir in the garlic, cumin, oregano, sweet paprika, and ground chipotle, and cook for 30 seconds, stirring.

4. 4

   4. Add the tomato paste and cook for 1 minute. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the pan. Transfer this mixture to the slow cooker.

5. 5

   5. Add the crushed tomatoes, pineapple, and black beans to the slow cooker. Stir gently so the sauce is evenly distributed around the pork.

6. 6

   6. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours, until the pork is tender and reaches a safe internal temperature of at least 145°F/63°C; for a softer braised texture it may reach 190-195°F/88-91°C.

7. 7

   7. Uncover, add the kale and the remaining 1/4 teaspoon salt. Stir, cover again, and cook for 20-30 more minutes on HIGH until the kale is tender.

8. 8

   8. Turn off the slow cooker, add the lime juice and fresh cilantro, and stir. Taste and adjust salt if needed.

9. 9

   9. Let rest for 5 minutes before serving so the sauce can settle. Serve hot.