- 1 1/2 tablespoons canola oil, divided
- 1 (20-ounce) boneless pork shoulder (Boston butt), trimmed (about 1 pound trimmed)
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 cups water, divided
- 2 cups no-salt-added chicken stock, divided
- 1 1/2 teaspoons lower-sodium soy sauce
- 2 cups vertically sliced onion (about 1/2 large)
- 8 cups chopped trimmed collard greens
- 2 teaspoons sugar
- 1 (28.5-ounce) can no-salt-added whole tomatoes
- 1 tablespoon all-purpose flour
- 1/3 cup finely chopped onion
- 1 ounce chopped cremini mushrooms
- 2 garlic cloves, minced
- 1/2 cup uncooked quick-cooking grits
- calories 454
- fat 24.8 g
- satfat 7.4 g
- monofat 11.5 g
- polyfat 3.5 g
- protein 27.3 g
- carbohydrate 30.9 g
- fiber 4.7 g
- cholesterol 89 mg
- iron 3.1 mg
- sodium 771 mg
- calcium 151 mg
How to Make It
Preheat oven to 325°.
Heat a medium ovenproof saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook for 8 minutes, browning on all sides. Discard oil from pan. Add 1/2 cup water, 1/2 cup stock, and soy sauce. Cover and bake at 325° for 2 hours or until very tender. Remove pork from pan; reserve liquid. Place pork on a cutting board; cover with foil. Let stand 10 minutes; cut into 4 slices.
While pork cooks, heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Add sliced onion and 1/4 teaspoon salt; cook 2 minutes or until golden, stirring occasionally. Add 1/2 cup water, 1/2 cup stock, greens, and sugar. Bring to a boil. Cover; reduce heat, and simmer 25 minutes or until tender, stirring occasionally.
Remove 1 cup tomato liquid from can; reserve remaining liquid and tomatoes for another use. Combine 1 cup tomato liquid and flour in a medium bowl, stirring with a whisk. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pork cooking liquid into bag; let stand for 5 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain liquid into tomato mixture, stopping before fat layer reaches the opening; discard fat. Return the pan to medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chopped onion and mushrooms; sauté for 2 minutes. Add tomato mixture to saucepan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes).
While gravy cooks, bring remaining 1 cup water, 1 cup stock, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to a boil in a medium saucepan. Gradually add grits, stirring constantly with a whisk. Reduce heat; simmer 5 minutes or until liquid is absorbed, stirring frequently. Serve grits with gravy, pork, and greens.