A Year-Round Guide to Franklin and Nantahala

Yield: 10 to 12 servings. 2 tablespoons garlic powder 2 teaspoons ground mustard 2 tablespoons smoked paprika 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons lemon pepper 2 tablespoons

Madison County Championship Rodeo

Yield: 10 to 12 servings. 2 tablespoons garlic powder 2 teaspoons ground mustard 2 tablespoons smoked paprika 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons lemon pepper 2 tablespoons

Rosemary and Goat Cheese Strata

Yield: 10 to 12 servings. 2 tablespoons garlic powder 2 teaspoons ground mustard 2 tablespoons smoked paprika 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons lemon pepper 2 tablespoons

Yield: 10 to 12 servings.

2 tablespoons garlic powder
2 teaspoons ground mustard
2 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons lemon pepper
2 tablespoons light brown sugar
1 (6-pound) boneless pork
shoulder, trimmed of excess fat and tied
2 pounds mixed greens (collards, mustard greens, turnip greens, etc.), washed and trimmed
Salt and pepper to taste

In a small mixing bowl, combine all of the spices and sugar. Massage the spice mixture all over the pork shoulder, covering all sides. Place seasoned pork shoulder in a large food storage bag and refrigerate overnight.

Preheat oven to 450°. Remove pork from bag and bring to room temperature. Place the pork in a shallow roasting pan and roast, fat side down, for 30 minutes. Reduce oven temperature to 250° and continue to cook for 6 to 8 hours, until the middle of the roast registers 180°. Remove pork from oven and allow to rest for 20 minutes. When ready to serve, slice or pull pork into serving-size pieces.

Pour any drippings from the pork into a large skillet over medium heat and add greens. Toss greens in pork drippings until well coated. Add 1 cup of water and reduce heat. Cook greens for 10 to 15 minutes or until tender. Serve with pork.

This story was published on Sep 24, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.