Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Strongly flavored greens

  2. 1 lb 454g / 16oz Pork shoulder butt

  3. Salt and pepper to taste

  4. 1 tablespoon 15ml Flour - optional

  5. Pepper vinegar or cider vinegar

Instructions Jump to Ingredients ↑

  1. Remove the stems from the greens and clean them thoroughly. Put them in a large pot with just enough water to cover. Add the pork butt. Bring the water to a boil, lower the heat, and simmer, partially covered, for 2 hours or until the greens are soft and the meat is falling apart. Add salt and pepper to taste, then the optional flour, mixing well.

  2. Submitted to the BBQ Mailing List by Wiley Mixon on Jan 22, 1999.


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