Meat & Two Recipe

Prepare and rub

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and smoked paprika. Rub 2 tablespoons oil over the pork, then massage the spice mixture evenly into all surfaces. Let rest 30 minutes at room temperature or refrigerate up to overnight (bring to room temp 30–60 minutes before cooking).

Sear and braise

Preheat oven to 325°F (160°C). Heat a large Dutch oven or oven-safe pot over medium-high heat. Add remaining 1 tablespoon oil and brown the pork on all sides, 3–4 minutes per side, until a deep golden crust forms. Remove pork to a plate. Add 1 cup chicken or beef stock and 2 tablespoons apple cider vinegar to the pot and scrape up browned bits. Return the pork to the pot, cover tightly with a lid, and transfer to the oven. Braise for 2.5–3 hours, or until meat is fork-tender and pulls apart easily. Internal temperature should be 195–205°F for pulled-style pork.

Rest and shred

Remove pork to a cutting board and let rest 15 minutes, reserving braising liquid. Use two forks to shred the pork, then skim fat from the braising liquid. Add a few tablespoons of the strained braising liquid to the shredded pork to moisten; season to taste with salt and pepper. Keep warm until serving.

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–20 minutes. Drain well and return potatoes to the pot to dry over low heat for 1–2 minutes.

Meanwhile, warm the milk and heavy cream with the butter in a small saucepan until butter is melted and mixture is hot but not boiling. Mash the potatoes using a potato masher or ricer until mostly smooth. Add warm milk-butter mixture and cream cheese (if using); continue mashing until creamy and smooth. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Keep covered and warm until plating.

In a large skillet over medium heat, cook diced bacon until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate leaving rendered fat in the pan (about 1–2 tablespoons).

Add the chopped onion to the skillet and cook in the bacon fat until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add the sliced collard greens and 1/2 cup chicken stock. Stir to combine, cover, and let steam 6–8 minutes, stirring once, until greens are tender and reduced. Uncover and stir in the cooked bacon, 1/2 cup heavy cream, and 1 tablespoon apple cider vinegar. Simmer gently 2–3 minutes until creamy and heated through. Season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste. If mixture is too thick, add up to 2 tablespoons more stock. Keep warm until serving.

Divide the shredded pork and two sides among plates. Serve with warm cornbread or rolls. Spoon any reserved pan juices lightly over the meat (do not drown) and garnish sides with chopped parsley if desired.

Suggested portioning: about 1/2 lb cooked meat per person with 3/4–1 cup of each side.