Pulled Pork, Baked Beans, and Collard Greens - Southern Style!

I have always wanted to make my own Collard Greens. I have only had them once in Georgia about 8 years ago. I can still remember how good they were. For the Collards, I started with 2 fresh bunches and washed them thoroughly, stripped the stems, and cut them into strips. I added these to a pot of half chicken broth and half water that I had been boiling with a ham hock for about an hour. I liberally salted and peppered the leaves and let them soften for another hour. They turned out pretty good but not as tasty as I remembered, they were a little bitter. I have a new recipe from a Southern Cook that I am trying out next time. For the Pulled Pork and Baked Beans I made a homemade BBQ sauce. It consisted of bacon, onions, tomato sauce, ketchup, cayenne pepper, cider vinegar, brown sugar, and worcestershire. I simmered all these ingredients together for about an hour. Then I put half the sauce in the crock pot for the Pulled Pork. I added a 1.5 lb pork tenderloin to the crock pot as well and cooked on high about 4 hours. At the end the pork was melt in your mouth delicious and just fell right apart. For the baked beans I had soaked some dried red beans overnight and boiled them for about 2 hours to soften. I added these beans to the BBQ sauce then I baked them in a 325 degree oven for an hour. The result was a tangy baked bean dish with a nice crust on the top from baking. I think the Pork was the most successful part of this whole meal and I will definitely be making it again! So Yummy!