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Smoky Pulled Pork and Collard Bowls
Andre Lewis

Smoky Pulled Pork and Collard Bowls

Collard greens need enough time to soften, which makes them a natural second-day partner for pulled pork. The greens simmer in a smoky tomato broth before the meat is folded in, then everything is spooned over brown rice. Cider vinegar at the end keeps the bowl grounded in savory territory.
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Prep Time 25 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large bunch collard greens stems removed and leaves chopped
  • 1 medium yellow onion chopped
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper
  • 1 tsp kosher salt
  • 4 cups cooked unsauced pulled pork
  • 1 can 15 oz black-eyed peas, drained and rinsed
  • 2 tbsp apple cider vinegar
  • 4 1/2 cups hot cooked brown rice

Method
 

  1. Put the collards, onion, tomatoes, broth, paprika, crushed red pepper and salt in a 5-quart slow cooker.
  2. Press the greens into the liquid, cover and cook on high for 2 hours.
  3. Stir the softened greens, then fold in the pulled pork and black-eyed peas.
  4. Cover and cook on high until the pork is hot and the collards are tender, 1 to 1 1/2 hours.
  5. Stir in the cider vinegar and let the mixture stand uncovered for 10 minutes.
  6. Divide the brown rice among six bowls and spoon the pork, greens and broth over it.