Slow-Roasted Pork Shoulder with Greens

The first greens of the season are ready to hit our plates. Combine fresh and punchy greens with a rich pork roast for a delightful spring meal you’ll look forward to all day.

Recipe adapted from Our State.

Serves: 10 – 12
Time: 6-8 Hours, plus marinating time

Ingredients:

• 2 tablespoons garlic powder
• 2 teaspoons ground mustard
• 2 tablespoons smoked paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons lemon pepper
• 2 tablespoons light brown sugar
• 1 (6-pound) boneless pork shoulder, trimmed of excess fat and tied
• 2 pounds mixed greens (collards, chard, spinach, mustard greens, turnip greens, etc.), washed and trimmed

Directions:

• In a small mixing bowl, combine all of the spices and sugar. Massage the spice mixture all over the pork shoulder, covering all sides. Place seasoned pork shoulder in a large food storage bag and refrigerate overnight.
• Preheat oven to 450°. Remove pork from bag and bring to room temperature. Place the pork in a shallow roasting pan and roast, fat side down, for 30 minutes.
• Reduce oven temperature to 250° and continue to cook for 6 to 8 hours, until the middle of the roast registers 180°. Remove pork from oven and allow to rest for 20 minutes. When ready to serve, slice or pull pork into serving-size pieces.
• Pour any drippings from the pork into a large skillet over medium heat and add greens. Toss greens in pork drippings until well coated. Add 1 cup of water and reduce heat. Cook greens for 10 to 15 minutes or until tender. Serve with pork.