Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 3 pounds bone-in pork shoulder with paper towels and season generously with 2 teaspoons kosher salt and 1 teaspoon black pepper.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat, then sear the seasoned pork shoulder on all sides until deeply browned, about 10-12 minutes total, and remove it from the pot.

3. 3

   Add 1 large finely chopped yellow onion, 2 stalks chopped celery, and 4 cloves minced garlic to the Dutch oven, sautéing for 5 minutes until softened.

4. 4

   Stir in 1/4 cup tamarind paste, 1/4 cup packed light brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 tablespoon smoked paprika, cooking for 1 minute until fragrant.

5. 5

   Pour in 4 cups chicken broth and 2 tablespoons apple cider vinegar, scraping the bottom of the pot to release any browned bits, then return the seared pork shoulder to the pot, ensuring it is mostly submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven and braise in a preheated 325°F (160°C) oven for 3 hours, or until the pork is exceptionally fork-tender.

7. 7

   While the pork braises, crisp 4 diced slices thick-cut bacon in a separate large skillet over medium heat, remove the bacon, and then sauté 1 pound tough-stem-removed and chopped fresh collard greens in the rendered bacon fat until thoroughly wilted and tender, approximately 10-15 minutes, finally stirring the crumbled bacon back into the greens.

8. 8

   Carefully remove the tender pork from the oven, shred the meat directly in the pot using two forks, and serve it warm with the rich braising liquid spooned generously over and alongside the perfectly stewed collard greens.