Ingredients
- 1 ½ tablespoons chili powder
- Sea salt
- ½ teaspoons ground cumin
- ¼ ground cinnamon
- 1 5-pound bone-in pork shoulder or butt
- 2 yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 cup chicken broth
- Freshly ground black pepper
- 6 leaves collard greens
Method
- Combine the chili powder, 2 teaspoons salt, cumin, and cinnamon in a small bowl. Pat the meat dry with paper towels, then rub the spice mixture all over the pork.
- Place the onions and garlic in a slow-cook, then put the meat on top and pour in the broth. Cover and slow-cook until the pork is fork-tender, 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and move the pork to a cutting board.
- Set a fine-mesh strainer over a medium heatproof bowl. Pour the braising mixture from the slow cooker through the strainer, then return the solids to the cooker. Set the strained liquid aside.
- When meat is cool enough to handle, use two forks to shred the meat into bite-size pieces, discarding and large pieces of fat. Measure 6 cups of shredded meat and place the remaining cooked meat in a refrigerator or freezer container for another use. Return the 6 cups of shredded meat to the slow cooker. Slowly add as much of the reserved liquid to the slow cooker as will moisten the meat. Season to taste with additional salt and pepper.
- Prepare an ice bath by adding ice cubes and water to a mixing bowl. Bring a large pot filled with water to a boil over high heat. Add the collard greens and cook for 1 minute, then remove and immediately place in the ice bath. Once the leaves have cooled, remove them from the ice bath and pat dry.
- Place a spoonful of meat in the center of each collard leaf, then tuck in the ends and roll up. Serve immediately.