• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Pulled Pork Sandwiches with Collard Greens

Round two of pork shoulder mania! (Or was it round three…) In my impatience and stubbornness about always trying new things, I felt like we’d been eating pork for dinner weeks. In actuality, it had been two days…and each meal was so different even I hadn’t gotten bored! The spicy souvlaki was delicious and completely different than the deliciously saucy pulled pork sandwiches we had the other night. Served with some delicious collard greens, this was a wonderful meal, that tasted like it had taken hours!

Pulled Pork Sandwiches with Collard Greens

Served 2.
Leftover Potential: The meat holds well, especially with the sauce to keep it moist.

2 1/2 cups pork, pulled (directions for cooking the pork here)
1 1/2 cups barbeque sauce (here is a great recipe for my delicious homemade BBQ sauce)
coleslaw, as desired for topping
2 toasted buns

2 Tbsp butter
1/2 sweet onion, diced
2 pieces bacon, diced
3 cloves garlic, minced
1 large bag collard greens (4-5 cups)

1. Heat the barbeque sauce. Add the pork, and toss to coat and to reheat the pork, if necessary.
2. Heat the butter in a large saucepan over medium heat. Add the onion and bacon, saute until the onion is translucent. Add the garlic and saute until fragrant. Add the collard greens and toss until the greens are wilted and tender, 5-6 minutes.
3. Assemble the sandwiches with a mound of pulled pork, and a scoop of coleslaw. Eat up!

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