In The Kitchen With Ken Southern Golumpki
Instructions
In a large pot of boiling water over
medium heat, add the salt and crushed red
pepper, cut the collard leaves in half and
cook until tender, about 5 minutes.
Once the collards are cooked, take the
top portion of the leaf and place a handful
of the pulled pork onto the leaf. Add a little
of your favorite vinegar-based sauce to the
pork for a little extra flavor, fold in the sides
and top to create a collard roll, then repeat
until all of the rolls are complete. Once the
rolls are finished, pour some of the sweet
barbecue sauce into the bottom of a 9-inch
by 13-inch baking dish and add the
rolls to the dish. Brush the tops of the rolls
with the sweet sauce and place the dish in
the oven for 30 minutes at 350 degrees.
Serve hot.
For DRY RUB AND PULLED PORK
Mix all in a small bowl then rub
generously on a five- to 10-pound pork
shoulder. Place meat on smoker and slow cook for 12 hours at 250 degrees. Use a
smoker with a side box. How to prepare
the grill: Place aluminum foil on the bottom
of the grill to catch any dripping. In the
side box, place a large stack of charcoal
and light it; once the charcoal has cooked
down, start adding pieces of hickory
or whatever wood you prefer. Continue
adding wood as necessary to keep the
temperature around 250 degrees for 12
hours. If temperature gets too high, add
some wet wood to the fire to bring down
the temperature. When the meat is done,
you should be able to move the bone inside
the meat.
For SWEET BARBECUE SAUCE:
In an 8-quart pot, saut the onions,
garlic and celery in butter until onions are
clear. Begin adding wet ingredients to the
pot, keeping a rolling boil going. Then add
the spices and let cook for an hour. Once
the sauce is done, either strain and put in
a blender to liquefy the ingredients.
