Bradley Traynor from myTalk 107.1 shares how with a little prep over the weekend, you can save yourself a lot of time with this Monday Night Meal recipe.

Ingredients:

For the Roast Pork:

• 3–4 lbs boneless pork butt/shoulder
• 1 large onion, thinly sliced
• 3 cloves garlic, diced
• ¾ cup water
• ¼ cup apple cider vinegar
• 1 tablespoon salt

For the Collard Greens:

• 3 lbs collard greens
• ¾ cup water
• ¼ cup apple cider vinegar
• 1 tablespoon salt

Instructions:

1. Prepare the Pork:

• Preheat the oven to 300°F (150°C).
• Cut the pork into large chunks and place in a dutch oven.
• Add the onion, garlic, water, apple cider vinegar, and salt to the dutch oven. Stir to combine.
• Cover and bake for 5 hours, or until the pork is tender and easily shredded with a fork.
• Once cooked, shred the pork with a fork and set aside.

2. Prepare the Collard Greens:

• Separate the collard greens leaves from the stems and rinse them well.
• Roll the leaves into tight bunches and slice down the middle. Then cut crosswise into 1-inch strips.
• Place the collard greens in an Instant Pot along with the water, apple cider vinegar, and salt.
• Cook on high pressure for 20 minutes. Let the pressure release naturally.

3. Assemble the Bowls:

• Serve portions of the shredded pork and collard greens over a bed of cooked rice.
• Top with chili crisp or your favorite toppings.