The perfect accompaniment is Jessie's quick-cooking collard greens. Unlike most collard greens recipes that cook for a long time, these thin strips of collards get just a quick minute in the pan to wilt the leaves slightly while still leaving them green and delicious. With some bacon for flavor, this dish is great either on the side or piled onto your sandwich.
Asian-Inspired Pulled Pork (adapted from Coconut and Lime)
3 lb boneless pork shoulder roast, trimmed of excess fat
Salt and pepper
Olive oil, for the pan
1/2 white onion, diced
1/2 cup your favorite barbecue sauce
1/4 cup rice wine vinegar
1 T sake
2 T soy sauce
1 T chile paste (Sambal Oelek)
1 T grated ginger, more to taste
1 T minced garlic
1 tsp ground cayenne pepper
1 tsp liquid smoke
1 tsp chili powder
1/2 tsp cinnamon
Rolls, to serve
1. Heat the olive oil in a large skillet. Season the meat with salt and pepper and brown on all sides. Transfer to crock pot.
2. Add the onions to the oil remaining in the pot and saute until soft. Transfer to the crock pot.
3. Whisk together the sauce ingredients and pour over the meat, turning meat as needed to make sure it is covered.
4. Cook on low heat for 8 hours, turning occasionally. Shred with two forks and serve on toasted rolls.
Quick Collard Greens (from Jessie, adapted from Gourmet)
1 bunch collard greens, leaves halved lengthwise and stems and center ribs discarded
2 slices thick-cut bacon
Red pepper flakes, to taste
Salt and pepper
1. Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/4 inch). Roll and slice remaining leaves in same manner.
2. Cut bacon into small squares. Cook until crispy in a 12-inch skillet. Add collard greens and sauté, tossing with tongs, just until bright green, about 1 minute. Season with red pepper flakes, salt, and pepper.
As my favorite recipe of 2009, I'm sending this off to Homemade - End of 2009 Edition.