Collard Greens–Wrapped Pork Loin

This dish makes for a great family supper with leftovers for Southern Carnitas (page 156) or Pulled Pork Nachos (page 66). Because it’s cooked in the slow cooker and wrapped in collard greens, the pork loin stays moist and tender. And the greens are perfectly cooked too.

3 teaspoons fine sea salt

2 teaspoons smoked salt

½ teaspoon cracked black pepper

1 teaspoon smoked paprika

1 tablespoon garlic powder

Leaves from 8 sprigs fresh thyme or 1 teaspoon dried thyme

1 (4- to 4 ½-pound) pork loin

5 large collard green leaves, washed and stems removed

1 small yellow onion, sliced

½ cup all-natural apple juice

1 cup water

In a small bowl mix together the salt, smoked salt, pepper, paprika, garlic powder, and thyme.

Trim the fat from the pork loin. Cut the pork into halves. Rub the spice mixture over the 2 pieces of pork.

Line the bottom and sides of a 6-quart slow cooker with 4 of the collard green leaves. Place the pork on top of the leaves. Spread the onion slices on top of the pork in an even layer. Pour the apple juice and water into the bottom of the slow cooker. Top with the last collard green leaf, cover, and cook on low for 6 to 6 ½ hours, until fork tender.

To serve, transfer the pork and collard greens to a serving platter. Slice the pork or use 2 forks to pull the meat apart. Spoon some of the cooking liquid over the pork. Pour the remaining cooking liquid in a gravy boat and serve on the side.

Makes 6 to 8 servings.

Note: Wrapping the pork in collard green leaves helps prevent the lean meat from drying out. The collards also lend flavor to the cooking liquid, which becomes what we call a “potlikker” in the South.