Week-Prep Pulled Pork with Spicy Carolina Gold Sauce & Braised Collards
Analysis
Key components:
- Pork shoulder (optimal for low-slow cooking due to collagen content)
- Collard greens (high fiber, benefits from longer cooking)
- Yellow sauce (incorporating mustard provides emulsification and acid balance) Critical control points:
- Pork internal temperature must reach 195-203°F (91-95°C) for proper collagen breakdown
- Rapid cooling needed for food safety in batch storage
- Collards require balanced cooking to maintain nutrients while achieving tenderness
Overview
This batch cooking recipe yields tender, flavorful pulled pork with a tangy mustard-based sauce and nutritious collard greens. The components are optimized for 5-7 days of storage while maintaining food safety and quality.
Ingredients
For the Pork
- 6-7 lb pork shoulder/butt
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
For the Carolina Gold Sauce
- 1 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
For the Collards
- 4 large bunches collard greens (about 4-5 lbs)
- 2 onions, diced
- 6 garlic cloves, minced
- 2 smoked turkey wings or ham hocks (optional for flavor)
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Equipment Needed
- Large roasting pan with rack
- Digital meat thermometer
- Large stock pot or Dutch oven
- Storage containers (glass or BPA-free plastic)
- Vacuum sealer or freezer bags
- Kitchen tongs
- Heavy-duty aluminum foil
Instructions
Pork
- Rub pork with seasoning mixture, wrap tightly and refrigerate overnight if possible.
- Preheat oven to 300°F (149°C).
- Place pork fat-side up on roasting rack, cover tightly with foil.
- Cook 5-7 hours until internal temperature reaches 195-203°F (91-95°C). Meat should easily shred.
- Rest 30 minutes before shredding.
Sauce
- Whisk all ingredients in a saucepan.
- Simmer 10-15 minutes until slightly thickened.
- Cool completely before storing.
Collards
- Remove stems and roughly chop leaves.
- Sauté onions and garlic until soft.
- Add collards in batches, wilting each addition.
- Add 2 cups water/stock, vinegar, and seasonings.
- Simmer covered 45-60 minutes until tender but still bright.
Science Notes
- The low-slow cooking allows collagen to convert to gelatin at 160-180°F (71-82°C)
- Vinegar in sauce and collards helps break down muscle fibers
- Cooling quickly through danger zone (40-140°F/4-60°C) prevents bacterial growth
Storage & Reheating
Pork Storage
- Cool shredded pork to below 40°F (4°C) within 2 hours
- Store in 2-3 cup portions
- Keeps 5-7 days refrigerated
- Can be frozen up to 3 months
Sauce Storage
- Store separately
- Keeps 2 weeks refrigerated
- High acid content acts as natural preservative
Collards Storage
- Store with cooking liquid
- Keep 5-7 days refrigerated
- Freeze up to 3 months
Batch Cooking Notes
Daily Portions
- Portion 2-3 cups pulled pork per container
- Store sauce separately, 1/4 cup per serving
- Portion collards with liquid, 1-1.5 cups per serving
Reheating Instructions
Pork:
- Microwave: Heat with splash of water/sauce, covered, 2-3 minutes
- Stovetop: Heat in skillet with sauce until hot
- Avoid overheating to prevent drying Collards:
- Microwave with liquid 1-2 minutes
- Stovetop: Gentle reheat with liquid Combine components after reheating for best texture
Troubleshooting
- If pork seems dry when reheating, add sauce or cooking liquid
- If collards are too bitter, add a splash of vinegar or hot sauce
- For food safety, always reheat to 165°F (74°C) Would you like me to provide more specific details about any part of this recipe or additional variations for the sauce?