Bring 1 gallon water to simmer in a 2-gallon pot on medium heat.
Add the vinegar, salt, brown sugar and hot sauce to pot. Stir until the sugar and salt have dissolved, then add the bones or smoked ham hocks. Simmer for 25 minutes.
Add the chopped smoked pork and the collard strips to the pot and turn the heat to low. Gently simmer, uncovered, until the greens are tender, 2 to 3 hours. Serve the collard greens with as little or as much cooking liquid as you like.
This dish complements any barbecued chicken, pork or beef.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.