Coconut Curry Greens & Pork | Reynolds Brands

Ingredients

• 1 Tbsp. olive oil
• 1 (2 1/2-lb.) bone-in pork shoulder
• 1 tsp. Kosher salt
• 1 (13.5-oz.) can coconut milk, well shaken (such as Chaokoh)
• 3 large garlic cloves, peeled and smashed
• 2 tsp. finely chopped fresh ginger (from 1[1-inch] piece)
• 2 Tbsp. green curry paste, divided
• 2 Tbsp. granulated sugar
• 1/2 lb. chopped fresh collard greens (about 8 cups)
• 2 tsp. fresh lime juice (from 1 limes)
• 4 tsp. thinly sliced Thai chiles or red Fresno chiles, seeds and ribs removed
• Reynolds Kitchens® Slow Cooker Liners