Southern-Style Braised Pork Shoulder with Collard Greens

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender, slow-braised pork shoulder infused with smoky spices, served alongside garlicky collard greens for a hearty Southern meal. This Southern-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, cut into 2-inch chunks, 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, cut into 2-inch chunks
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 2 cups chicken broth
• 1/4 cup apple cider vinegar
• 1 lb collard greens, tough stems removed and chopped
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes

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Instructions

1. Step 1: Combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mixture all over 3 lbs pork shoulder chunks.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the pork chunks and brown on all sides for about 8-10 minutes, then transfer pork to a plate.
3. Step 3: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Return pork to the pot and pour in 2 cups chicken broth and 1/4 cup apple cider vinegar.
4. Step 4: Bring to a simmer, cover partially, reduce heat to low, and braise for 2.5-3 hours until pork is fork-tender.
5. Step 5: While the pork braises, heat 1 tbsp olive oil in a skillet over medium heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, sauté for 30 seconds until fragrant.
6. Step 6: Add 1 lb chopped collard greens and cook for 8-10 minutes, stirring occasionally until wilted and tender. Season with salt to taste.
7. Step 7: Serve the braised pork shoulder alongside the garlicky collard greens.