Grilled Boston Pork Butt with swiss chard and rice

SATURDAY
I'm going with the traditional way we do our boston pork butt/shoulder. Throw on grill with roasting pan. Throw onions, garlic, cloves, a bay leaf, salt and pepper in with it and slow cook it for about half a day. (approx 5 hours). This time I might add a bit of tequila into the broth/water mix as I'll be using the leftover meat for tamales later next week.

Swiss Chard
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.