Braised Southern-Style Pork Shoulder with Collard Greens

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A hearty slow-braised pork shoulder infused with smoky spices paired with tender collard greens cooked in savory broth. This Southern American-inspired pork recipe, ready in about 210 minutes, pairs pork shoulder, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 cups chicken broth
• 1 lb, chopped collard greens
• 2 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes

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Instructions

1. Step 1: Preheat oven to 325°F. Rub 3 lbs pork shoulder evenly with 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp kosher salt, and 1 tsp black pepper, pressing the spices into the meat. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and sear the pork shoulder for 4 minutes per side until golden brown and crusty.
2. Step 2: Pour 2 cups chicken broth into the pot around the pork, cover tightly with lid, and transfer to the oven. Braise for 3 hours until pork is fork-tender.
3. Step 3: Remove pork and tent with foil to rest. Add 1 lb chopped collard greens, 2 tbsp apple cider vinegar, and 1/2 tsp red pepper flakes to the braising liquid. Simmer gently on stovetop over medium heat for 10 minutes until greens are tender and flavorful.
4. Step 4: Shred pork shoulder with two forks and serve alongside the warm collard greens, spooning some braising liquid over both for extra moisture.