In a large pot or Dutch oven, add pork shanks and chicken stock. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and let the pork cook for 1 hour, infusing your “pot likker”–the stock in which the greens will be cooked!
While the pork shanks are simmering, prepare the collard greens by washing thoroughly and removing the tough stems. Roll the leaves and slice them into 1 inch strips, julienne style.
After the pork shanks have simmered 1 hour, add the minced garlic, hot sauce, brown sugar, garlic powder, onion powder, salt, black pepper, and red pepper flakes to the pot. Stir well to combine.
Gradually add the collard greens to the pot. Stir the greens into the potlikker. The hot liquid will wilt them, allowing them to fit into the pot.
Cover the pot and let the collards simmer on low heat for 1-1.5 hours, stirring occasionally, until the greens are tender and the flavors are fully developed.
Remove the pork shanks from the pot. Shred the meat, discarding the bones and any tough skin. Return the shredded meat to the pot and stir.
Taste and adjust seasoning, adding more salt, pepper, or hot sauce if desired.
