Southern-style barbecue greens with pork

Southern-style barbecue greens with pork

The Hang Fire Cookbook

This dish was presented to us with our first taste of North Carolina pork barbecue. Those delicious green, leathery leaves, coated in homemade stock, were divine. Collards and pork barbecue work so beautifully together, the umami of the green leaves is the Romeo to the sweet Juliet of the smoked pig meat. Unfortunately collard greens are notoriously hard to find here in the UK. We persuaded a friend to grow some for us one year, and they were awesome. However, we’ve found that any combination of seasonal greens, like spring greens or kale, Swiss chard or mustard greens, all give a very close rendition of that Southern flavour profile we were craving.

You can do a little prep and have this ready to go on your barbecue while you’re smoking something else. It’ll take a couple of hours, depending on the hardiness of the greens you choose.


Quantity Ingredient
225g unsalted butter
1 medium onion, diced
2 garlic cloves, finely chopped
1kg greens of your choice
300g smoked pork belly, chopped
or 300g Andouille sausage, cubed
300g Chaurice sausage, cubed
100ml cider vinegar
1 tablespoon sea salt flakes
1 teaspoon freshly ground black pepper
1 teaspoon chilli flakes
1 teaspoon soft light brown sugar
1 teaspoon louisiana hot sauce
1 litre chicken stock

For the garnish

Quantity Ingredient
3 tomatoes, deseeded and diced
small bunch flat-leaf parsley, finely chopped


  1. Melt the butter in a medium-sized frying pan, add the onion and garlic and cook over medium-low heat for 10 minutes, until softened. Roughly chop up your greens, removing the thicker stalks but leaving in the smaller stalks for texture.
  2. Preheat your grill for indirect heat at 120°C.
  3. In a large roasting tin, add all the ingredients, except the chicken stock, and mix thoroughly. Then, pour in the stock, using a spoon to push the greens so they are submerged in the liquid. Tightly cover the tin with foil and place in your preheated grill. Smoke for 1½–2 hours, until the greens are tender to the bite, but not mushy at all. If they aren’t quite there, simply replace the foil tightly and return to the grill until they’re cooked to your liking.
  4. To serve, drain any excess liquid, put the greens in a bowl and stir in the tomatoes and parsley.

No smoker? No problem

  • If you want to cook this in the oven or on the stovetop, we find that a flameproof casserole works really well. They’ll take about 45 minutes at 180°C, depending on your variety of greens.
Deep South
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