Heat a large saucepan over medium heat. Add bacon and sauté 5 minutes. Add diced onion and garlic and cook until golden, about 5 minutes. Add greens and cook until wilted, about 10 minutes. Add shredded pork and stock to cover by 2 inches. Bring to a boil, reduce to a simmer and cook until greens are tender, about 15 minutes. Add salt, pepper, crushed red pepper and red wine vinegar to taste. Serve with cornbread.
Recipe by Mike Arnold, Eighth and Roast