Freedom Pork With Sticky Greens And Mop Sauce

• For the pork:
• 3 - 31/4 pounds Boneless Boston-butt
• 1/4 cup dark brown sugar
• 2 tablespoons kosher salt
• 2 pounds collard greens, ends trimmed
• For the mop sauce:
• 1 tablespoon unsalted butter
• 1/2 cup shallots, minced
• 1 1/2 tablespoons minced garlic
• 3/4 cup cider vinegar
• 1/2 cup dry white wine
• 2 teaspoons whole grain Dijon
• 1 teaspoon Dijon
• 2 teaspoons tomato paste
• 2 teaspoons honey
• 1 tablespoon Italian parsley, minced
• 1 tablespoon chives, minced
• 3 tablespoons unsalted butter, cold, cut into small cubes

1. Combine the brown sugar and kosher salt. Mix it well breaking up any clumps of brown sugar. Rub the mix over the entire Boston butt. Set in a container with sides, cover with plastic wrap and place in the fridge for 4 to 6 hours.
2. Preheat the oven to 275 degrees. Remove the pork from the fridge and give it a very quick rinse, like one time under from end to end, under cold water and then pat it dry. Place it, fat side up, into an 8 quart enameled Dutch oven. Place it in the oven. Set the timer for 1 1/2 hours. When the timer sounds off bast the pork roast with the juices. Set the timer for another hour.
3. Meanwhile trim the ends of the greens and then roll a bunch up and cut them into 1/2 inch ribbons and then cut the the ribbons into half inch squares. I used a salad spinner, but you could use a colander also, but rinse the greens and spin them dry.
4. When the timer goes off remove the pork from the oven and place the pork on a plate. Turn the oven to 325 dgrees. Place the Dutch oven onto a burner over medium heat. There should be about two tablespoons of fat in the bottom. If there is not add some canola oil. If there is more remove some.
5. Add the greens and turn them with some tongs to coat them with the fat. Cook them until they just begin to wilt. Place the pork roast on top of the greens, cover the pot with a lid and place it back into the oven. Set the timer for 50 minutes.
6. Place a small sauce pan over medium high heat. When hot add 1 tablespoon of butter. When it melts add the shallot and saute until they start to soften. Add the garlic and saute for a minute. Add the wine and let the alcohol burn off. Then add the vinegar, mustards, tomato paste and honey. Simmer until the sauce is thick.
7. When the timer goes of remove the pot from the oven. Remove the pork roast to a cutting board. Stir the greens and taste for seasoning. Add salt and pepper if needed. Place the sauce pan over medium low heat and bring to a simmer. Add the parsley and chives. Remove from the heat and whisk in the butter until just melted. Set it aside.
8. To serve. Place the greens on a platter. Slice the roast into 1/2 inch thick slices and place attractively on the greens. Serve the sauce on the side.

pork, bostonbutt, dark brown sugar, kosher salt, collard greens, unsalted butter, shallots, garlic, cider vinegar, white wine, tomato paste, honey, italian parsley, chives, unsalted butter

Taken from food52.com/recipes/3893-freedom-pork-with-sticky-greens-and-mop-sauce (may not work)