CLASSIC SOUTHERN DINNER PARTY 

This lip-licking swirl of legendary Southern flavors makes for a great dinner party, even if the guests are from north of the Mason-Dixon Line.  The pork roast is marinated in a traditional Carolina BBQ sauce given a new twist with poblano peppers, a heaping mound of sweet potatoes emanates a pungent mixture of quintessential Deep South spices, and tender, garlicky collard greens are prepared with a significant dose of tongue-braising heat.  This banquet does not call for a dessert because, ideally, there will not be any room left for it:)  If a final touch of comforting sweetness is needed, I would recommend a Pecan Praline sundae, in which Pecan Praline ice cream, caramel sauce, and a cherry on top are sure to have every dinner guest smirking with glee!

Step One: Make Vinegar Sauce, Marinate Pork Roast, and Cook!

Ingredients for Carolina Vinegar Pork Roast:

1 medium onion, diced into small wedges
2 tsps. sugar
1 poblano chile, stemmed, seeded, and finely chopped
1/4 cup water
1/2 cup apple cider vinegar
1 tsp dried mustard, such as Coleman's
1 5 pound pork roast
4 large carrots, peeled and sliced crosswise into thick wedges

To make:
In a large bowl, mix together sugar, water, vinegar, and mustard with a whisk, until sugar dissolves.  Add onion and chile, and stir to combine.  Place pork roast in a large roasting pan, and pour vinegar marinade over the roast to cover it completely.  Toss in sliced carrots around the sides of the roast. Cover the roasting pan and place in the refrigerator.  Let roast marinate for four hours.  After four hours, preheat oven to 375 degrees.  When preheated, place roasting pan, covered, on the center rack, and let cook until internal temperature of pork reaches 145 degrees, about an hour and a half.  Remove roasting pan from heat and keep covered.

Step Two: Make Southern Spiced Sweet Potatoes while Pork Roast is Cooking

Ingredients:
4 large sweet potatoes
3/4 cup heavy cream
2 tbsp. butter
1 tsp. salt
1 tsp. ground cloves
1 tsp. cayenne pepper
1 tsp. ground thyme

To make:
In a large stockpot, bring 6 quarts of water to a boil.  When boiling, add sweet potatoes and cook, on medium high, until potatoes are very soft, about thirty minutes.  When potatoes are soft, drain them in a large colander and peel off some of the skins with your fingers under cold running water, but not all.  Place potatoes in a large bowl, add cream and butter, and use a potato masher to combine these ingredients into a puree.  Add salt and spices and use a large mixing spoon to combine thoroughly.  Cover and set aside to cool slowly.

Step Three: Prepare and Cook Boo's Kickin' Collards

Ingredients:
1/4 cup canola oil
1 large bunch collard greens, leaves pulled from stems and coarsely chopped
1 large red onion, peeled, halved, and sliced crosswise into thick rings
3 cloves garlic, peeled and finely chopped
1 tsp. salt
2 tbsp. Southern hot sauce, as spicy as you like it
1/2 cup chicken broth

To make:
Begin by heating oil in a large saucepan on medium heat.  When sizzling, add onions and garlic, and saute, stirring occasionally, for about seven minutes.  Add collard greens, stir to combine, and cook for three minutes more.  Add salt, hot sauce, and chicken broth, give mixture a few more solid stirs, reduce heat to low, and cook for ten minutes more, uncovered, until greens are soft but not wilted.
Remove from heat and cover to keep warm.

Step Four: Make Carolina Vinegar Gravy

Remove roast from the pan and place onto a large cutting board.  Using a slotted spoon, remove carrots and put into a medium sized bowl.  Place roasting pan onto a burner, and turn on heat to medium.  Stir ingredients in the roasting pan together, and when they begin to sizzle, add 1/2 cup flour and 2 tbsp. water.  Continue to cook gravy on medium heat, stirring constantly, for about five minutes more.  Make sure that gravy is smooth and not lumpy, and pour it into a large serving bowl.

Step Five: Final Steps to High Cholesterol Paradise

On cutting board, slice pork roast crosswise into sizable pieces using the carving knife of your choice.  Place meat on a platter, and set on the table next to the bowls of gravy and carrots.  Transfer sweet potatoes from the large bowl to a serving bowl, and do the same with the collard greens.  Now, enjoy a sumptuous feast while displaying notably impeccable manners, in the company of your favorite loved ones or some very lucky strangers.

This banquet is meant to serve 7-9 people.  For liquid refreshment, you can't go wrong with Abita Amber, my favorite Southern micro-beer, or fresh squeezed lemonade.

Granny J and our beloved in-law Sue, from Atlanta, sharing a post-banquet smile