Brined and braised pork shoulder with kielbasa sausage and braised greens from Cooking for Good Times: Super Delicious, Super Simple (page 228) by Paul Kahan and Rachel Holtzman

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Notes about this recipe

  • Eat Your Books

    The book's "Brined and braised pork shoulder" called for in this recipe requires brining overnight and cooking for 6 hours. Can substitute kale, chard, or braising greens for collard greens; smoked sausages for kielbasa sausages; stale ciabatta bread or stale bread for sourdough bread; thyme for herbes de Provence; bay leaves for fresh bay leaves; and water for chicken stock.

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