Heat the lard in a large, heavy-bottomed pot over medium heat. Add the onions and garlic; saute until translucent, 5 to 7 minutes.
Add the collard greens, pulled pork and 4 cups water. Cover and simmer until the greens are completely tender, about 45 minutes.
Stir in the salt, cider vinegar and BBQ sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rodney Scott's BBQ, Charleston, SC