Pulled Pork in Tangy Coriander Sauce with Collard Greens
4-5 lb Pork Shoulder
Olive Oil
Salt
1 Large Onion, quartered
2 Carrots, roughly chopped
3 Ribs Celery, roughly chopped
2 small cans Tomato Paste
1 Tablespoon Dried Coriander Seed
4 Bay Leaves
Freshly ground Black Pepper
8 cups chopped Collard Greens
3 Garlic Cloves, minced
Preheat oven to 325 F.
Generously salt all sides of pork shoulder and rub in well. Heat a large Dutch oven over medium high heat and then coat the bottom with olive oil. Sear pork on all sides until well browned. Remove pork from the pan and set aside. Add onion, carrot and celery to pot and sauté until soft. Mix in tomato paste and let brown slightly. Add 4 cups of water and whisk. Add pork back into sauce and add enough additional water to just barely cover. Add coriander, bay leaves and pepper and bring to a boil. Put the lid on and turn down to a simmer. Move the Dutch oven into the preheated oven and cook for two hours. Gently turn the pork over and continue cooking for another hour or until the meat falls away from the bone.
Remove pork from sauce and let cool slightly. Return the pot to the stove and gently skim off some of the fat with a spoon. Bring the sauce to a boil and let reduce. Meanwhile, shred pork and remove all bones. When the sauce has reduce by half add the shredded pork back to the sauce and serve.
For the Collard Greens:
Heat a large skillet over medium heat and coat the bottom with olive oil. Sauté minced garlic lightly and then add greens. Gently wilt green and then cover pan and turn heat to low. Let cook until greens are soft, about 15-20 minutes. Drain off any excess liquid and add greens to the sauce.
