Pork Roast with Collard Greens


  • For the Pork:
  • 1 three-pound, four-bone, pork rib roast—chine bone removed, fat trimmed to ¼-inch thickness, rib bones frenched, patted dry
  • 2 tbsp canola oil
  • Kosher salt and freshly ground black pepper, to taste

For the Sweet-and-Sour Onions:

  • 2 yellow onions, halved and thinly sliced
  • ½ cup sherry vinegar
  • ½ cup water
  • ¼ cup sugar
  • 1 tbsp canola oil
  • 1 cinnamon stick
  • Kosher salt to taste

For the Collard Greens:

  • 4 ounces bacon, finely diced
  • 1 yellow onion, halved and finely chopped
  • 2 tsp sugar
  • 1 tsp crushed red pepper flakes
  • 1 cup chicken stock or water
  • 2 pounds collard greens, stemmed and chopped
  • Kosher salt, to taste


    1. Make the pork: Adjust the oven rack to the center position and preheat the oven to 350°. Remove the pork from the refrigerator 30 minutes before cooking. Rub the pork all over with the oil and season generously with salt and pepper. In a large heavy-bottomed pan (such as cast iron) over medium-high heat, brown the pork on all sides, 10 to 15 minutes. Transfer to the oven and roast until an instant-read thermometer inserted diagonally into the center of the meat reads 135°, 45 minutes to 1 hour. Make ahead: The meat can be seasoned with salt and pepper 1 day ahead. Chill uncovered until ready to use.
    2. While the pork is roasting, make the sweet-and-sour onions: In a small saucepan over medium heat, combine the onions, vinegar, water, sugar, oil and cinnamon stick. Season with salt and cook, stirring occasionally, until the onions are soft and tender, 25 to 30 minutes. Reduce the heat to low, then discard the cinnamon stick and keep warm. Make ahead: The onions can be made 1 day ahead. Let cool, cover and chill. Before serving, rewarm until just heated through.
    3. Make the collard greens: In a large skillet over medium-high heat, add the bacon. Cook, stirring occasionally, until the fat renders and the bacon begins to crisp, 6 to 8 minutes. Add the onions and cook until the onions are soft and translucent, 8 to 10 minutes. Add the sugar, red pepper flakes and stock, then bring to a simmer. Reduce to medium heat and add the collard greens. Season with salt and cook, covered until the greens are wilted, 10 to 15 minutes.
    4. Remove the pork and transfer to a cutting board. Let rest for 15 minutes before carving. Serve with the sweet-and-sour onions and collard greens.