Southern Style Slow Cooker Pork Shoulder with Collard Greens
A hearty American southern classic featuring tender, slow-cooked pork shoulder paired with flavorful collard greens seasoned with smoky bacon and a touch of vinegar for tang. Perfect for a comforting family meal.
Ingredients
Check ingredients as you go.
- Pork and Seasonings
- Greens and Bacon
Let’s make it
Pork and Seasonings
Pat the pork shoulder dry with paper towels. In a small bowl, mix kosher salt, black pepper, smoked paprika, and garlic powder. Rub this seasoning mixture all over the pork shoulder evenly.
Pork and Seasonings
Place the sliced yellow onion evenly in the bottom of the slow cooker. Place the seasoned pork shoulder on top of the onions. Pour chicken broth around the pork shoulder, but do not pour directly over the seasoning rub.
Pork and Seasonings
Cover and cook on low for 8 hours, or until the pork is very tender and easily pulls apart with a fork.
Greens and Bacon
While the pork cooks, prepare the collard greens. In a large skillet over medium heat, cook the smoked bacon pieces until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
Greens and Bacon
Add the chopped collard greens to the bacon fat in the pan. Cook, stirring occasionally, until wilted and reduced in volume, about 10 minutes.
Greens and Bacon
Add red pepper flakes if using, water, apple cider vinegar, and cooked bacon pieces. Stir to combine, then cover and simmer for 15 minutes until greens are tender. Season with salt to taste.
Pork and Seasonings
Once pork is cooked, carefully remove it from the slow cooker and transfer to a large bowl. Shred the pork using two forks, discarding any large pieces of fat.
Pork and Seasonings
Optional: skim any excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker basin and stir to coat with the juices. Keep warm on low if not serving immediately.
Serving
Serve the shredded slow cooker pork shoulder alongside the braised collard greens for a classic Southern-style meal. Enjoy warm.
Tips & notes
For extra flavor, marinate the pork shoulder with the seasoning rub overnight in the refrigerator before cooking. Use a sharp knife to remove tough stems from the collard greens for a smoother texture. Be careful when removing pork from the slow cooker as it will be very tender and can fall apart easily.
Saving it for later
Store leftover pork and collard greens separately in airtight containers in the refrigerator. Consume within 3–4 days. Reheat gently to preserve moisture.
Reheating
Reheat pork shoulder and collard greens in a covered skillet over medium-low heat or microwave until heated through, adding a splash of broth or water if needed to maintain moisture. Stir occasionally for even heating.
