Slow Cooker Pork Roast with Collard Greens

This slow cooker pork roast with collard greens is the kind of dinner that feels like a Sunday supper, but comes together with almost no effort. A well-marbled pork shoulder is nestled into a pile of chopped collards, dusted with smoked paprika, and moistened with chicken broth.

Then the slow cooker does the rest, turning the meat silky and the greens tender over hours of gentle heat. The result is a deeply savory, smoky one-pot meal that fills the kitchen with an irresistible aroma.

Collard greens and pork are a classic Southern pairing, and cooking them together in a slow cooker makes the most of both. The pork shoulder's fat bastes the greens as it renders, while the greens release their own juices into the broth, creating a rich potlikker that you'll want to soak up with cornbread.

Smoked paprika adds a layer of warmth and depth without any extra effort. This recipe is perfect for busy weeknights or lazy weekends, because the hands-on time is minimal and the payoff is maximum flavor. Just set it and forget it.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the collagen in the pork shoulder, turning a tough cut into fork-tender shreds.

This gentle cooking method also allows the collard greens to soften slowly, so they become silky rather than bitter. Cooking everything together means the flavors meld and the pork stays moist, infused with the smoky paprika and savory broth.

Collard greens are sturdy and hold up beautifully to long cooking, which makes them ideal for the slow cooker. They don't turn to mush; instead, they absorb the pork's juices and the smoked paprika, becoming tender and flavorful.

The broth created in the pot acts as a natural sauce, so the finished dish is moist and satisfying without needing any extra gravy or thickener.

Notes and substitutions

Choose a boneless pork shoulder roast (also labeled Boston butt) with good marbling. The fat is essential for keeping the meat moist during the long cooking time. If the roast comes tied, remove the twine before cooking. Collard greens should be washed thoroughly; the stems can be tough, so remove them and chop the leaves into large pieces.

Smoked paprika is the key seasoning here; it adds a deep, smoky flavor that mimics the traditional ham hock often used with collards. Regular paprika won't have the same effect, so look for the smoked variety. Chicken broth is the cooking liquid; use a low-sodium version if you prefer to control the salt. You can also use vegetable broth for a lighter taste.

• smoked paprika: regular paprika plus a pinch of liquid smoke, or use 1 tsp chipotle powder for heat
• chicken broth: vegetable broth or water with a splash of apple cider vinegar
• collard greens: kale, Swiss chard, or mustard greens; adjust cooking time if using more tender greens

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Tongs
• Two forks for shredding