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Pulled Pork And Cheesy Grits Recipe

Inspired by Short Stack Eatery

Time5h

Serves4

three-cheese grits | slow-roasted pork | scallions | pickled jalapeños | rosemary toast • available in small or full order • option to add cage-free egg*

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Ingredients

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Pulled Pork

3 lbs Pork shoulder

2 tbs Smoked paprika

2 tbs Brown sugar

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Apple cider vinegar

1 cup BBQ sauce

Cheesy Grits

1 cup Grits

4 cups Water

1 cup Heavy cream

1 cup Cheddar cheese

1 cup Monterey Jack cheese

4 oz Cream cheese

1 tsp Celtic sea salt

1 tsp black pepper

Toppings

1 bunch Scallions

1/2 cup Pickled jalapeños

4 slices Rosemary bread

2 whole Cage-free eggs (optional)

Method

Pulled Pork

Slow Roast the Pork

Preheat your oven to 300°F (150°C). In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork shoulder. Place the pork in a roasting pan and pour the apple cider vinegar around it. Cover tightly with foil and roast for about 4-5 hours, or until the pork is tender and easily pulls apart with a fork.

Shred the Pork

Remove the pork from the oven and let it rest for 20 minutes. Shred the pork with two forks and mix in the BBQ sauce. Keep warm until serving.

Cheesy Grits

Cook the Grits

In a medium saucepan, bring the water to a boil. Slowly whisk in the grits, reduce heat to low, and cover. Cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Add Cheese

Stir in the heavy cream, cheddar cheese, Monterey Jack cheese, cream cheese, salt, and black pepper. Cook for an additional 5 minutes until the cheeses are melted and the grits are creamy.

Assembly

Prepare the Toppings

Slice the scallions and prepare the pickled jalapeños. Toast the rosemary bread.

Serve

In a bowl, spoon a generous amount of cheesy grits, top with shredded pulled pork, garnish with scallions and pickled jalapeños. Serve with toasted rosemary bread on the side. If desired, top with a fried or poached cage-free egg.