Ingredients
- 1 6- or 7-pound picnic ham or pork butt, trimmed of skin but not fat
- 1 tablespoon smoked paprika
- 2 tablespoons kosher salt
- 1 bunch collard greens, washed and trimmed of stems but with ribs intact
- Nutritional Information
Nutritional analysis per serving (6 servings)
1038 calories; 66 grams fat; 21 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 13 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 100 grams protein; 333 milligrams cholesterol; 2931 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat oven to 500 degrees. With a sharp knife, score pork on all sides. Mix paprika and salt together, and rub seasoning evenly over pork.
- Wrap shoulder as completely as possible with large collard leaves and secure with butchers’ twine. Place roast in center of a large sheet of tinfoil, and gather foil up and around roast. Put an additional sheet or two of foil over roast as necessary, so it is completely wrapped.
- Place pork shoulder on a rack in a roasting pan measuring 9 by 13 inches, and pour an inch of water into pan. Transfer pork to oven, and cook for half an hour. Reduce temperature to 450 degrees, and cook for 4 hours, adding more water every half-hour if necessary.
- Remove pork from oven, and let rest 10 minutes. Transfer to a pan or a large platter with sides steep enough to collect juices. Unwrap tinfoil, and remove wrapping of cooked greens. With your fingers, pull pork off and shred it. Serve with a bowl of cooking liquid and poi, for dipping.
5 hours
Dining and Cooking