Pulled Pork, Greens and Bacon Sandwich
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 Sandwiches
  • 10 ciabatta rolls or other crusty, full-bodied bread rolls
  • For the pulled pork
  • 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
  • Liquid smoke (optional)
  • For the Greens
  • 2 pounds kale leaves, stems removed and cut into 2-inch pieces
  • 1/2 pound bacon + 4 Tablespoons reserved bacon grease
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken stock
  • Salt and pepper to taste
  • For the vinegar sauce
  • 3/4 cup apple cider vinegar
  • 3 Tablespoons hot sauce (Use your favorite, I used Cholulas because I didn't have any Tabasco on hand.)
  1. For the pulled pork
  2. See Notes
  3. If using a slow cooker
  4. Season 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.
  5. Remove pork from bones (if any) and shred with forks.
  6. Keep warm.
  7. If using an oven
  8. 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.
  9. Remove pork from bone (if any) and shred with forks.
  10. keep warm.
  11. For the greens
  12. See notes if using Collard Greens or something other than kale
  13. 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.
  14. 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 handfuls, turning constantly until all the kale is wilted.
  15. Crumble bacon into the greens and stir until well combined. Add chicken stock and season with salt and pepper.
  16. Keep warm.
  17. Putting it all together!
  18. 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.
  19. Share and enjoy!
If using Collard Greens:

Collards are thicker and waxier than kale or mustard greens, so if using collards, be sure to blanch them in boiling water for 10 minutes and drain well. Then just follow the recipe above.

Make it ahead!

All of this dish can be made in advance. Just cook the roast, cover in foil and refrigerate. Reheat in the oven before serving. if you're going to store the greens, just store the bacon separately, then reheat in a skillet and add the bacon when hot.
Recipe by Uncle Jerry's Kitchen at https://www.unclejerryskitchen.com/recipes/pulled-pork-greens-and-bacon-sandwich-put-some-south-in-your-mouth/