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

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.

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This story was published on Sep 24, 2020

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.