Slow Cooker Pork Roast with Collard Greens Step-by-step instructions

Before you start

Before you start, remove the pork from the refrigerator and let it sit at room temperature for up to 30 minutes. This helps it cook more evenly. Wash the collard greens thoroughly, as they can hold grit.

Remove the tough stems and chop the leaves into 2-inch pieces. Measure out the smoked paprika and chicken broth. Have your slow cooker ready and the insert in place. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Build the Base

1. 1Add the pork
   Place the boneless pork shoulder roast in the center of the slow cooker insert. If the roast is tied, remove the twine. Nudge it to sit evenly in the bottom of the pot.
   Look for The roast should sit flat in the slow cooker.
   Tip No need to sear; the slow cooker will develop flavor over the long cooking time.
2. 2Pile on the collards
   Scatter the chopped collard greens around and over the pork, packing them in as much as possible. They will shrink dramatically as they cook.
   Look for The greens may mound above the rim; that's fine.
   Tip If using very large leaves, chop them into 2-inch pieces for easier eating.
3. 3Season and add broth
   Sprinkle the smoked paprika evenly over the pork and greens. Pour the chicken broth around the edges, not directly over the paprika, so the spice stays on top.
   Look for The broth should come about a quarter of the way up the pork.
   Tip For more smokiness, add an extra teaspoon of paprika.

At the end of this phase, the pork sits in the center of the slow cooker, surrounded by a mountain of chopped collard greens. The paprika dusts the top, and the broth pools around the edges. The raw pork should be a rosy pink, and the greens a vibrant green. Everything is ready for the long, slow cook.

Slow Cook and Shred

4. 4Cook low and slow
   Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the pork is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The pork should be very tender and the greens deeply wilted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low heat yields the most tender meat; don't rush it.
5. 5Shred the pork
   Transfer the pork to a cutting board. Let it rest for at least 3 minutes. Using two forks, shred the meat into large chunks, discarding any large pieces of fat.
   Look for The meat should pull apart with little resistance.
   Tip Resting keeps the juices in the meat.

After hours of cooking, the kitchen smells deeply of smoked paprika and pork. The collard greens have collapsed into a dark, silky mass, and the pork is so tender that it falls apart at the touch of a fork.

The broth is a rich, amber color, and the meat is moist and juicy. Let the pork rest before shredding.

Finish and Serve

6. 6Combine and serve
   Return the shredded pork to the slow cooker with the greens and broth. Stir gently to coat everything in the smoky liquid. Serve hot, with some of the broth spooned over the top.
   Look for The pork is moist and the greens are silky.
   Tip Taste and adjust seasoning with salt and pepper before serving.

The shredded pork is returned to the pot and stirred with the greens and broth. Each bite is tender, smoky, and bathed in the savory cooking liquid. The greens are soft and slightly sweet, and the pork is melt-in-your-mouth. Serve hot, with the broth spooned over the top.

Common mistakes

One common mistake is not trimming the pork of excess fat; while some fat is good, too much can make the dish greasy. Another is adding too much liquid; the collards release water as they cook, so you don't need to cover them completely.

Also, avoid opening the slow cooker lid repeatedly, as that lets heat escape and extends cooking time. Finally, don't skip the resting step after shredding, as it allows the juices to redistribute.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with two forks. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but for the best texture, cook it until it reaches about 200°F (93°C) so the collagen has fully broken down.

The collard greens should be deep green and very tender, with no toughness remaining. The broth will be richly flavored and lightly thickened from the pork's juices.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest