Blackberry & Brie Salad Recipe

Brine the pork

In a large container, dissolve 3 tbsp kosher salt and 2 tbsp brown sugar into 8 cups cold water. Submerge the pork shoulder, cover, and refrigerate for 4–6 hours (or up to overnight).

Prepare pork for slow cooking

Remove pork from brine, rinse under cold water and pat dry thoroughly. Rub with 2 tbsp olive oil, minced garlic, 1 tsp smoked paprika and 1 tsp black pepper.

Slow cook the pork

Place the pork in a slow cooker or oven-safe Dutch oven. If using a slow cooker, cook on low for 8 hours or on high for 4–5 hours until the meat is fork-tender and pulls apart easily. If using an oven, preheat to 300°F (150°C), cover and roast for 4–5 hours until tender.

Make the barbecue glaze

While the pork cooks (or during the last hour), combine 1 cup apple cider vinegar, 1 cup ketchup, 1 tbsp brown sugar, 1 tsp molasses, 1 tbsp Worcestershire sauce and 1 tsp hot sauce in a small saucepan. Simmer gently for 10–12 minutes, stirring, until slightly thickened.

Glaze and finish

When pork is tender, shred with forks, discard excess fat and bones. Return shredded pork to the slow cooker or a pan, add half of the prepared glaze, toss to coat and simmer on low for 10–15 minutes to let flavors meld. Reserve remaining glaze for serving.

In a large pot or Dutch oven over medium heat, add the ham hock (or diced bacon) and cook until some fat renders, about 4 minutes.

Add 1 tbsp butter and the thinly sliced onion; sauté until translucent, about 4–5 minutes. Add the collard greens and toss to wilt slightly.

Pour in 2 cups chicken or vegetable stock, add 2 tbsp apple cider vinegar, 1 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 35–45 minutes until the greens are tender and infused with the ham hock flavor. If using a ham hock, remove it near the end, shred any good meat and return it to the pot.

Five minutes before serving, stir in the drained and rinsed hominy and 1 tbsp butter; heat through and adjust seasoning to taste.

Pour buttermilk into a bowl and add the trimmed halved okra, toss to coat and let sit for 10 minutes.

In a separate bowl, combine the all-purpose flour, cornmeal, 1 tsp salt and 1/2 tsp black pepper. Dredge the buttermilk-coated okra in the flour-cornmeal mixture, pressing to adhere.

Heat about 1–1.5 inches of vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until it registers 350°F (175°C) or a pinch of the coating sizzles on contact. Fry okra in batches for 2–3 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate and season immediately with a pinch of salt.

Place the diced watermelon rind, 1/2 cup white vinegar, 1/2 cup sugar, 1 tsp mustard seeds, 1/4 cup red bell pepper, 1/4 cup red onion and 1/4 tsp salt into a small saucepan.

Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 10–12 minutes until the rind becomes translucent and the liquid is slightly syrupy. Remove from heat and cool to room temperature. The relish can be made ahead and refrigerated for up to 3 days.

Make the dressing: whisk together 3 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

In a large bowl, combine 6 cups mixed salad greens, 1 cup fresh blackberries and 1/2 cup toasted pecans or walnuts.

Drizzle half of the dressing over the salad and gently toss to coat. Arrange brie pieces over the salad and add remaining blackberries on top. If desired, spoon a little reserved BBQ glaze or watermelon rind relish at the plate edge for an accent flavor that ties to the main course.

Serve the salad alongside pulled Cheshire pork with extra glaze, a portion of southern greens and hominy, and a generous helping of fried okra. Garnish plates with additional blackberries or a small spoonful of relish as desired.