The Alabama Pork N' Greens
Chapter 4 — The Sandwiches & Plates
If you have stood under the rusted tin awnings of Avondale, breathing in hickory smoke while waiting for a table at Saw’s Soul Kitchen, you know this bowl. It is a masterpiece of Southern synthesis—the ultimate meat and three collapsed into a single, cohesive architectural wonder of creamy cheese grits, potlikker greens, and pulled pork. You don't need a thousand-gallon competition stick burner to make it, but you must respect the evaporative stall and push that pork shoulder to 195 degrees until it fully surrenders.
Ingredients
- coarsely ground black pepper1/4 cup
- kosher salt1/4 cup
- dark brown sugar2 tbsp
- smoked paprika1 tbsp
- garlic powder1 tsp
- onion powder1 tsp
- cayenne pepper1 tsp
- bone-in Boston Butt pork shoulder8 lb
- yellow mustard2 tbsp
- pecan wood chunks3 large
- fresh turnip greens3 lb
- smoked turkey leg1 large
- neutral oil1 tbsp
- yellow onion1 med
- garlic3 small clove
- low-sodium chicken broth3 cup
- apple cider vinegar1 tbsp
- dark brown sugar1 tbsp
- crushed red pepper flakes1 tsp
- baking soda1/2 tsp
- white stone-ground grits1 cup
- whole milk3 cup
- water1 cup
- kosher salt1 tsp
- garlic powder1/2 tsp
- unsalted butter2 tbsp
- sharp cheddar cheese1 1/2 cup
- apple cider vinegar1 cup
- ketchup1/2 cup
- water1/4 cup
- dark brown sugar2 tbsp
- Worcestershire sauce1 tbsp
- hot sauce1 tbsp
- kosher salt1 tsp
- coarsely ground black pepper1 tsp
- crushed red pepper flakes1 tsp
- yellow onion1 large
- buttermilk1 cup
- all-purpose flour1 cup
- kosher salt1 tsp
- paprika1 tsp
- peanut oil1 qt
Method
- 01
Coat the pork shoulder with mustard and the spice rub.
Mix the 1/4 cup black pepper, 1/4 cup salt, 2 tablespoons brown sugar, smoked paprika, garlic powder, onion powder, and cayenne. Apply a thin layer of mustard as a binder, then coat the meat entirely and let it sit at room temperature for an hour.
- 02
Prepare your smoker for 250F indirect heat using pecan wood.
If utilizing a charcoal kettle, set up a briquette snake along the perimeter with wood chunks layered on the first third to ensure a slow, steady burn.
- 03
Smoke the pork shoulder naked through the evaporative stall.
Place the meat fat-side up on the grates. Do not wrap it when the internal temperature stalls around 160F; leave it exposed to build a thick, polymerized mahogany bark.
- 04
Pull the pork when it hits an internal temperature of 190F to 195F.
Once a probe slides in with zero resistance, wrap the shoulder tightly in foil and a towel, and rest it in a dry cooler (a faux Cambro) for at least an hour before pulling the meat into thick strands by hand.
- 05
Build the potlikker base for the greens.
In a large Dutch oven, sauté the diced onion and minced garlic in oil until translucent. Add the chicken broth, turkey leg, 1 tablespoon vinegar, 1 tablespoon brown sugar, red pepper flakes, and baking soda, bringing it to a rolling boil.
- 06
Braise the turnip greens until silky.
Fold the ribboned greens into the boiling potlikker a few handfuls at a time. Reduce the heat to a low simmer, cover, and cook for 1 to 1.5 hours until deeply tender. Strip any meat from the turkey leg back into the pot and discard the bone.
- 07
Hydrate and simmer the stone-ground grits.
Bring the milk, water, and 1 teaspoon salt to a gentle boil. Whisk in the grits slowly to prevent clumping, reduce heat to the lowest setting, and simmer covered for 30 to 45 minutes while whisking frequently to prevent scorching.
- 08
Emulsify the cheddar cheese into the grits off the heat.
Remove the pot from the stove and stir in the butter, 1/2 teaspoon garlic powder, and black pepper, followed by gradually folding in the shredded cheddar until smooth.
- 09
Simmer the vinegar red sauce.
Whisk the 1 cup vinegar, ketchup, 1/4 cup water, 2 tablespoons brown sugar, Worcestershire, hot sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes in a saucepan over medium-high heat, simmering for 10 minutes.
- 10
Fry the buttermilk onion rings.
Soak the onion rings in buttermilk. Toss them in the flour seasoned with 1 teaspoon salt and paprika, then fry in 350F oil until crisp and golden brown.
- 11
Assemble the bowls.
Layer a foundation of hot cheese grits, top with a heap of drained potlikker greens, add a massive handful of smoked pulled pork, drizzle with the vinegar red sauce, and crown the whole thing with crispy onion rings.
Notes
The Apartment Pitmaster Oven Workaround.
If you lack a smoker, preheat your kitchen oven to 300F. Rub the pork shoulder as instructed, mixing 1 tablespoon of liquid smoke into the mustard binder, and bake tightly covered in a Dutch oven for 4 hours. Uncover, drop the heat to 250F, and roast until it hits 190F-195F and forms a pseudo-bark.
Properly purging greens.
Turnip greens hold a lot of sand. Submerge them in a deep sink of cold water, agitate, and let the grit fall to the bottom. Repeat this at least three times until the water runs completely clear.
From Cook BBQ at Home.