Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Pork Roast with Collard Greens Tips, FAQ & printable recipe

Name: Slow Cooker Pork Roast with Collard Greens
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Southern
Ingredients: 3 lb boneless pork shoulder roast; 2 bunches collard greens, stems removed and chopped; 2 tbsp smoked paprika; 1 cup chicken broth

By Clara Weller · Oct 14, 2026

A close-up of a slow-cooked pork roast with collard greens in a black ceramic slow cooker insert.

Prep: 15 min
Cook: 8 h
Total: 8 h 25 min
Serves: 8

Includes 10 min resting

Tips for success

For the most flavorful result, use a good-quality smoked paprika; it makes a big difference. If you like a little heat, add a pinch of cayenne pepper or red pepper flakes along with the paprika.

You can also add a splash of apple cider vinegar to the broth just before serving to brighten the flavors, though the recipe is delicious as is.

Leftovers are even better the next day, as the flavors continue to meld. Store the pork and greens in their liquid to keep them moist. When reheating, add a splash of broth or water to loosen the sauce. This dish also freezes well, so you can make a double batch and save some for a busy night.

Variations

Spicy Kick: Add 1 teaspoon of crushed red pepper flakes or a chopped jalapeño along with the smoked paprika. For extra heat, drizzle with hot sauce before serving.
Smoky Bacon Twist: Cook 4 slices of bacon until crisp, then crumble. Stir into the finished dish for a double dose of smokiness. Or use bacon fat instead of oil for searing the pork, if you choose to sear it first.
Vinegar Brightness: Stir in 1 to 2 tablespoons of apple cider vinegar just before serving to brighten the rich flavors. This is a classic Southern touch that cuts through the fat.
Mixed Greens: Replace half of the collard greens with mustard greens or turnip greens for a more peppery flavor. Adjust the cooking time slightly if using more tender greens.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Keep the pork submerged in the cooking liquid to retain moisture.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce.

Store leftover pork and collard greens in an airtight container in the refrigerator for up to 4 days. Keep the meat submerged in the cooking liquid to prevent it from drying out. Reheat gently on the stovetop or in the microwave, adding a little broth or water if needed to restore the saucy consistency.

This dish is perfect for making ahead. Cook the pork and greens as directed, then let the pot cool to room temperature (no more than 2 hours).

Transfer to an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in a 350°F (175°C) oven until warmed through.

Serving ideas

Serve the pork and collard greens straight from the slow cooker, with the smoky broth spooned over the top. A side of cornbread or crusty bread is ideal for soaking up the potlikker.

Mashed potatoes or rice also work well to catch the juices. For a complete meal, add a simple green salad or roasted vegetables.

This dish is hearty enough to stand alone, but it also pairs beautifully with classic Southern sides like black-eyed peas, mac and cheese, or sweet potato casserole.

For a casual gathering, set up a self-serve bar with the pork, greens, and a selection of hot sauces and vinegars. Leftovers make excellent sandwiches or tacos.

Frequently asked questions

Can this recipe be made on high instead of low?

Yes, cook on high for 5 to 6 hours instead of 8 to 10 on low. The pork will still be tender, but low heat yields the most consistent results. Check for doneness by shredding with a fork.

How can the collard greens be kept from being bitter?

Collard greens can be bitter if undercooked. Cooking them low and slow for the full time mellows their flavor. Adding a splash of vinegar at the end also helps balance any bitterness.

Can frozen collard greens be used?

Yes, frozen collard greens work well. Thaw and drain them before adding to the slow cooker, or add them frozen and increase the cooking time by about 30 minutes. Reduce the broth slightly since frozen greens release more water.

What if the pork is not shredding easily?

The pork needs more time. Return it to the slow cooker and cook for another 30 to 60 minutes on low, until it pulls apart easily. The internal temperature should be at least 200°F (93°C) for shredding.

Can this recipe be doubled?

Yes, as long as your slow cooker is large enough (at least 6 quarts). Double all ingredients and cook for the same time, or until the pork is fork-tender. Do not overfill the slow cooker; leave at least an inch of space at the top.

Recipe card

Slow Cooker Pork Roast with Collard Greens

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

3 lb boneless pork shoulder roast
2 bunches collard greens, stems removed and chopped
2 tbsp smoked paprika
1 cup chicken broth

Instructions

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.
Scatter the chopped collard greens around and over the pork, packing them in as much as possible. They will shrink dramatically as they cook.
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.
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.
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.
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.

Estimated nutrition per serving

Calories: 380
Protein: 35 g
Carbohydrates: 8 g
Fat: 22 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.