Pork and Greens

By á-2700

Paula Deen

Ingredients

• Old-Fashioned Collard Greens:
• 2 slices bacon
• 2 tsp. garlic salt
• 1 tsp. smoked paprika
• 1 tsp. cumin
• 2 1/2 pounds Boston pork roast, trimmed of excess fat
• 2 cups barbecue sauce, divided
• 2 cups old-fashioned grits
• 2 cups shredded cheddar cheese
• 12 slices bacon
• 1 cup chopped yellow onion
• 1 Tbsp. minced garlic
• 1 (32 oz) pkg. chopped fresh collard greens
• 4 cups water
• 6 Tbsp. apple cider vinegar
• 2 Tbsp. liquid from hot peppers in vinegar

Preparation

Step 1

Preheat oven to 325. In a large oven-safe Dutch oven, cook bacon over medum heat until crisp. Remove bacon to paper towels to drain, reserving drippings in pan. Crumble bacon.

In a small bowl, stir together garlic salt, paprika, and cumin. Rub mixture evenly over pork. Cook pork in hot drippings for 3 mins. per side or until browned on all sides. Pour 1 cup barbecue sauce over pork, and sprinkle with reserved bacon.

Cover, and bake for 2 hours or until pork is tender. Meanwhile, prepare grits according to package directions; stir in cheese until melted. Keep warm.

Remove pork, discarding pan juices, and shred with two forks. Toss with remaining 1 cup barbecue sauce. Serve Old-Fashioned Collard Greens over grits. Top with pork.

Old-Fashioned Collard Greens:
In a large stockpot, cook bacon over medium heat for 10 mins. or until crisp. Add onion and garlic, and cook, stirring often,f or 10 mins. or until onion is soft. Add greens in batches, stirring until wilted. Stir in broth, 4 cups water, cider vinegar, and hot pepper liquid. Bring to a boil, reduce heat and simmer, covered, for 2 hours or until greens are tender.