Recipe courtesy of Rodney Scott's BBQ
1 hr 10 min
25 min
15 to 18 servings


  • 1/2 cup lard
  • 8 ounces yellow onion, diced 
  • 2 teaspoons minced garlic 
  • 2 pounds collard greens, washed well and stemmed, leaves cut into 1- to 2-inch squares
  • 10 ounces smoked pulled pork or cooked ham, cut into 1/2-inch pieces
  • 4 teaspoons kosher salt
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon Rodney's BBQ sauce or your favorite vinegar-based barbecue sauce 


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.

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