Smoked Pork With Greens And Cornbread Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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One of my Southern favorites Ingredients:
1 bag (16-ounce) precut collard greens |
3 cans (14- ounces each) reduced-sodium chicken broth |
1 1/2 cups frozen chopped onion |
2 tablespoons cider vinegar |
1 tablespoon sugar |
1 tablespoon plus one teaspoon montreal steak seasoning |
1/4 cup liquid smoke |
1 3 pound pork shoulder roast |
for dumplings |
1 package (6.5-oz.) corn muffin mix |
1 cup baking mix (bisquick*) |
2/3 cups evaporated milk |
Directions:
1. Place greens in a 5 quart slow-cooker; set aside IN a medium pot, combine chicken broth, onion, vinegar, sugar, 1 tablespoon of the steak seasoning, and liquid smoke. Bring to a boil. Pour over greens.
2. Sprinkle fat side of roast with remaining 1 teaspoon steak seasoning. Place roast on top of the greens
3. Cover and cook on LOW heat setting for 6 to 8 hours.
4. Transfer roast to a serving platter and tent with aluminum foil to keep warm. Reserve cooking liquid in slow cooker. Cover slow cooker; turn to high heat setting.
5. For dumplings, prepare a stack of 8 paper towels; set aside. IN a medium bowl, combine corn muffin mix, baking mix, and evaporated milk. Stir to form a soft dough. Remove lid from slow cooker and drop dough by spoonfuls into hot mixture. Place paper towel stack on top of slow cooker ( to absorb moisture). Secure with lid. Cook 15 minutes.
6. Slice roast and serve with dumplings and greens.
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