Freedom pork with sticky greens and mop sauce
Pork second courses
Sometimes things come across as so simple you think they aren't good enough. I remember the first time I had pork served this way. I was working on a photo essay while in college in a very small town called Freedom here in Indiana. The essay was on a sixty-year-old woman who ran the only gas station in town. Her husband had died and she took over running it. She had been running the station for twenty some years when I met her and that was in 1985. Being a college student I guess she thought I was hungry and she would always have something for me to eat when I got to the station to shoot pictures. One day I showed up and there was a dish very similar to what I have made. I asked how she made it. She told me she rubbed the pork with brown sugar and salt then cooked it until it was fall apart tender and then added the greens. I have decided to cook the pork more like prime rib. It is succulent and tender but does not fall apart. The greens are cooked long enough that they get sticky tender because of the pork fat and juices. I really like the mop sauce but I always serve it on the side for people to make their own choice. Oh, I did manage to get her persimmon pudding recipe. The ladies of southern Indiana know their persimmon pudding, trust me. One ahead of time note: Most of the time this is unattended cooking with short prep but it is a seven hour deal so plan accordingly. When buying a roast for this I definitely look for good quality pork and I really like it when the pork is very dark. You want pork for this not the other white meat.
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