New American Style Roasted Pork with Greens

Ingredients

In this New American adaptation, the traditional boiled pork is replaced with slow-roasted pork, resulting in a different texture and flavor profile. Additionally, the original dish typically uses turnip greens, but in this adaptation, a variety of greens such as kale, collard greens, or Swiss chard can be used to add a touch of New American flair. We alse have the original recipe for Lacón con grelos, so you can check it out.

• 2 pounds (900g) pork shoulder 2 pounds (900g) pork shoulder
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups (950ml) mixed greens (kale, collard greens, or Swiss chard) 4 cups (950ml) mixed greens (kale, collard greens, or Swiss chard)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork shoulder and sear on all sides until browned.
5. 5.
   Transfer the skillet to the preheated oven and roast for about 2.5 to 3 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C).
6. 6.
   While the pork is roasting, heat olive oil in a separate skillet over medium heat. Add minced garlic and sauté until fragrant.
7. 7.
   Add the mixed greens to the skillet and cook until wilted, about 5 minutes.
8. 8.
   Drizzle the sautéed greens with lemon juice and toss to combine.
9. 9.
   Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.
10. 10.
    Serve the sliced roasted pork alongside the sautéed greens.

Treat your ingredients with care...

• Pork shoulder — For best results, choose a pork shoulder with a good amount of marbling, as this will ensure a juicy and flavorful roast.
• Mixed greens — Feel free to experiment with different types of greens based on your preference. If using kale, remove the tough stems before cooking.

Tips & Tricks

• For added flavor, marinate the pork shoulder in the spice mixture overnight before roasting.
• If you prefer a crispier exterior, you can broil the pork for a few minutes after roasting.
• Serve the dish with a side of roasted potatoes or crusty bread to make it a complete meal.
• Leftover roasted pork can be used in sandwiches or salads for a delicious next-day meal.
• Don't skip the resting time for the pork after roasting, as it allows the juices to redistribute and ensures a moist and tender result.

Serving advice

Serve the sliced roasted pork on a platter, accompanied by a generous portion of sautéed greens. Garnish with fresh herbs, such as parsley or cilantro, for an added pop of color and freshness.

Presentation advice

Arrange the sliced roasted pork in an overlapping pattern on the platter, with the sautéed greens placed alongside. Drizzle any pan juices from the roasted pork over the meat for added flavor and moisture. Sprinkle some smoked paprika or a pinch of fresh herbs on top for an attractive finishing touch.