Carolina Pulled Pork Collard Rolls

Carolina Pulled Pork Collard Rolls
12 servings, 4 rolls each


Ingredients Weights Measures
Tangy Sauce
KRAFT Original Barbecue Sauce 20 oz. 2 cups
HEINZ Apple Cider Vinegar 12 fl oz 1-1/2 cups
apple juice 4 fl oz 1/2 cup
OSCAR MAYER Turkey Bacon 5 oz. 8 slices
soft margarine - 1/4 cup
sweet onions, rough chopped 1 lb. 3 cups
salt - 2 tsp.
black pepper - 1 tsp.
Cooked boneless pork shoulder, pulled, chopped and warmed 2 lb. -
Cooked long-grain white rice 3 lb. 2 qt.
tomato sauce, divided 22 oz. 2-3/4 cups
collard greens, leaves washed, stalks discarded - 48 each
chicken stock 128 fl oz 1 gal.


TANGY Sauce: Mix ingredients until blended.

FOR trial recipe (3 servings): Cook 2 bacon slices in saute pan on medium-high heat until crisp. Remove bacon from pan; cool and crumble.

MELT 1 Tbsp. margarine in same saute pan on medium heat. Add 3/4 cup onions; saute 5 min. or until soft. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Remove from heat. Cool 5 min.

COMBINE 8 oz. warmed, chopped pork and 1/2 cup Tangy Sauce. Add bacon, onions, 2 cups rice and 1/2 cup tomato sauce; mix well.

IN a large pot, add 1 qt. chicken stock and enough water to cover the greens; bring to simmer. Add 12 collard greens to stockpot. Simmer on medium-low heat 5 min. or just until greens are tender. Drain; rinse with cold water.

PLACE 1 collard leaf on work surface; spoon 1/4 cup meat mixture near bottom edge of leaf. Fold both sides of leaf toward center, then roll up starting at bottom edge. Repeat with remaining ingredients to form 12 rolls. Place, seam-sides down, in half-hotel pan.

BAKE in 350ºF convection oven 5 min. Meanwhile, cook remaining Tangy Sauce and tomato sauce in saucepan until heated through.

FOR each serving: Cut 4 collard rolls in half; place on plate. Top with 3-1/2 Tbsp. sauce. (Or, serve sauce on the side.)

Kraft Kitchens Tips

Serving Suggestion
Serve with a side of white cheese sauce.
Prepare using long-grain brown rice.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Total fat
 17 g
Saturated fat
 5 g
 75 mg
 1530 mg
 63 g
Dietary fiber
 4 g
 23 g
 26 g
Vitamin A
 60 %DV
Vitamin C
 25 %DV
 15 %DV
 20 %DV