Pepper Pot

12 oz. pork shoulder
12 oz. beef shoulder
Kosher salt, to taste
2 tbsp. canola oil
4 cloves garlic, finely chopped
1 medium white onion, roughly chopped
1/4 habanero chile, stemmed, seeded, and chopped
1 lb. taro root, cassava, or potatoes, peeled and cut into 1/4″ cubes
1 cup chopped scallions
16 cups beef stock
1 tbsp. ground allspice, preferably freshly ground
1 tbsp. freshly ground black pepper, plus more to taste
1 tsp. chopped fresh thyme
2 bay leaves
1 lb. collard greens, rinsed and chopped

Place pork and beef in a bowl; rub heavily with salt; let sit at room temperature for 1 hour. Rinse meat, dry with paper towels, and cut into 1/4″ cubes. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add pork and beef; cook until browned, about 10 minutes.
Add garlic, onion, and habanero; cook until soft, about 10 minutes. Add taro and scallions; cook until beginning to soften, about 5 minutes. Add stock, allspice, pepper, thyme, and bay leaves; boil. Reduce heat to medium; cook until meat and taro are tender, about 30 minutes. Add collard greens; cook until wilted, about 10 minutes. Season with salt and pepper.