Pulled Pork, Greens and Bacon Sandwich – Put some South in your mouth

You can never have too many main course recipes, so give Pulled Pork, Greens and Bacon Sandwich – Put some South in your mouth a try. One portion of this dish contains about 63g of protein, 20g of fat, and a total of 578 calories. This dairy free recipe serves 10 and costs $4.05 per serving. 564 people have made this recipe and would make it again. Head to the store and pick up apple cider vinegar, onion, chicken stock, and a few other things to make it today. It is brought to you by Cbsop. From preparation to the plate, this recipe takes approximately 8 hours and 20 minutes. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: South Carolina Style Pulled Pork, Pulled Pork Sandwich, and Pulled Pork Sandwich.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 480 minutes

 

Ingredients:

3/4 cup apple cider vinegar

1/2 pound bacon + 4 Tablespoons reserved bacon grease

1/4 cup chicken stock

10 ciabatta rolls or other crusty, full-bodied bread rolls

2 cloves garlic, minced

3 Tablespoons hot sauce (Use your favorite, I used Cholulas because I didn't have any Tabasco on hand.)

2 pounds kale leaves, stems removed and cut into 2-inch pieces

1 large onion, chopped

1 (5 to 15 pound) pork roast (Any kind will do. Boston, a picnic ham, a blade roast. It doesn't matter as long ass it's got a fat cap somewhere.)

Salt and pepper to taste

Equipment:

slow cooker

oven

aluminum foil

frying pan

Cooking instruction summary:

See NotesIf using a slow cookerSeason pork well with salt and pepper. Place in slow cooker. Drizzle with liquid smoke if desired. Set cooker on low for 8 - 10 hours or on high for 4 - 5 hours. Remove pork from bones (if any) and shred with forks.Keep warm.If using an ovenSeason pork well with salt and pepper. Rub with liquid smoke if desired. Wrap tightly in foil and bake at 220 degrees for 7 to 8 hours.Remove pork from bone (if any) and shred with forks.keep warm.See notes if using Collard Greens or something other than kaleCook bacon in a large skillet over medium heat until crisp, turning once. Set bacon aside and pour off bacon grease, reserving 4 Tablespoons grease.Return reserved grease to pan. Add onions and cook, stirring frequently, until translucent. (About 3 minutes.) Add garlic and cook an additional 2 minutes. Add kale to the skillet by handfulls, turning constantly until all the kale is wilted. Crumble bacon into the greens and stir until well combined. Add chicken stock and season with salt and pepper.Keep warm.Split ciabatta rolls in half. Plop a healthy amount of the pork on the roll and drizzle with vinegar mixture. top with greens and drizzle with vinegar mixture again. Cover with top of roll.Share and enjoy!

 

Step by step:


1. See Notes

2. If using a slow cooker

3. Season pork well with salt and pepper.

4. Place in slow cooker.

5. Drizzle with liquid smoke if desired. Set cooker on low for 8 - 10 hours or on high for 4 - 5 hours.

6. Remove pork from bones (if any) and shred with forks.Keep warm.If using an oven

7. Season pork well with salt and pepper. Rub with liquid smoke if desired. Wrap tightly in foil and bake at 220 degrees for 7 to 8 hours.

8. Remove pork from bone (if any) and shred with forks.keep warm.See notes if using Collard Greens or something other than kale

9. Cook bacon in a large skillet over medium heat until crisp, turning once. Set bacon aside and pour off bacon grease, reserving 4 Tablespoons grease.Return reserved grease to pan.

10. Add onions and cook, stirring frequently, until translucent. (About 3 minutes.)

11. Add garlic and cook an additional 2 minutes.

12. Add kale to the skillet by handfulls, turning constantly until all the kale is wilted. Crumble bacon into the greens and stir until well combined.

13. Add chicken stock and season with salt and pepper.Keep warm.Split ciabatta rolls in half. Plop a healthy amount of the pork on the roll and drizzle with vinegar mixture. top with greens and drizzle with vinegar mixture again. Cover with top of roll.Share and enjoy!


Nutrition Information:

Quickview
579k Calories
62g Protein
19g Total Fat
36g Carbs
70% Health Score
Limit These
Calories
579k
29%

Fat
19g
30%

  Saturated Fat
6g
39%

Carbohydrates
36g
12%

  Sugar
0.86g
1%

Cholesterol
158mg
53%

Sodium
877mg
38%

Get Enough Of These
Protein
62g
125%

Vitamin K
639µg
609%

Vitamin A
9078IU
182%

Vitamin C
113mg
137%

Vitamin B6
2mg
103%

Selenium
68µg
98%

Vitamin B1
1mg
79%

Copper
1mg
76%

Vitamin B3
14mg
75%

Phosphorus
635mg
64%

Potassium
1387mg
40%

Manganese
0.69mg
35%

Vitamin B2
0.57mg
34%

Zinc
4mg
33%

Magnesium
107mg
27%

Vitamin B12
1µg
21%

Vitamin B5
1mg
19%

Calcium
154mg
16%

Iron
2mg
15%

Folate
31µg
8%

Vitamin D
1µg
7%

Fiber
0.9g
4%

Vitamin E
0.4mg
3%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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