Pork Tronchetto with King Farms Candied Collard Greens
For the Pork Brine:
Bone out roaster pigs, except for the skull and back feet. Also bone out the loins and slightly trim them. Combine the water, salt, sugar, pepepercorns, coriander seeds, fennel seeds, clove, allspice, mace, thyme, orange peel, garlic, and bay leaves in a large pot. Bring to a boil and take off heat; steep for 1 hour. Refrigerate until the mixture reaches 35°F. Add meat to brine for 24 hours (use 15 gallons of brine, multiply recipe in order to cover meat completely). After brining, remove the pork and air dry for 24 hours.
For the Marinade:
Grind the coriander, peppercorns, and bay leaves, then put in a food processor with the garlic, tarragon, oregano, fennel pollen, mace, and olive oil. Purée until all ingredients come together. Rub and season the insides of the roasting pigs and the whole loins with kosher salt and the marinade.
For the Pork:
Put the pork loins inside of the hog cavity and close it up with the belly facing upward, tying the pig together with slip knots from the middle out. After the ties are all in place (about 1-inch apart), start cinching the knots together until the pig is an even shape. Truss the pig by tying off on his nose and fishing the twine through the knots, finishing at the back end (4 total: top, bottom, left, and right). Leave overnight to marinade. The next day, smoke for 8 hours at 200°F in an outdoor trailer smoker.
For the Candied Collard Greens:
Clean the greens and chop. Render bacon, add onions, and cook until translucent. Add the vinegar, honey, stock, molasses, red pepper flakes, Tabasco, and salt and bring to simmer. Cook for 6 hours, or until liquid is gone and collards are sticky.
To Assemble and Serve:
Place the sliced pork on the plate and top with candied collard greens.