Southern-Style Braised Pork with Smoked Paprika and Collard Greens

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender pork shoulder slow-braised with smoked paprika and garlic, served alongside sautéed collard greens for a soulful Southern meal. This Southern-inspired pork recipe, ready in about 180 minutes, pairs pork shoulder, smoked paprika, garlic cloves, minced 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

• 2 lbs pork shoulder
• 2 tbsp smoked paprika
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb collard greens, chopped
• 1 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Preheat oven to 325°F. Rub 2 lbs pork shoulder with 2 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and sear pork on all sides until deeply browned, about 4 minutes per side.
2. Step 2: Remove pork and sauté 1 medium diced yellow onion and 4 minced garlic cloves in the same pot for 5 minutes until softened and fragrant. Pour in 2 cups chicken broth, scraping up browned bits, then return pork to pot. Cover and braise in the oven for 2.5 hours until pork is fork-tender.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb chopped collard greens, 1 tbsp apple cider vinegar, and 1/4 tsp red pepper flakes. Sauté for 8-10 minutes until greens are wilted and tender with a slight tang.
4. Step 4: Shred the braised pork with two forks and serve alongside the sautéed collard greens, spooning some of the braising liquid over the meat for moisture and flavor.