ITALIAN STYLE PORK ROAST & GRITS
Ingredients
- 9 Garlic Cloves
- 1 (3 to 3.5 lb.) Boneless pork roast or Boston butt
- 1Tbsp. granulated sugar
- 2 tsp Italian seasoning
- 3 ½ tsp kosher salt, divided.
- 2 tsp black pepper, divided.
- 4 ½ cups water
- 1 ½ cups uncooked stone ground grits
- ½ cup heavy cream
- 2 oz Parm cheese, grated (about ½ cup) plus more for garnish.
- 2 Tbsp olive oil
- 1 Tbsp butter
- 12 oz cremini mushrooms, sliced.
- 1 large shallot, chopped.
- 1 cup chicken stock
- 3 Tbsp finely chopped Italian parsley.
- Crushed Red Pepper
Directions
- Mince 1 clove of garlic, set aside. Halve the remaining 8 cloves. Make 16 small, deep cuts in roast and insert garlic halves. Stir together granulated sugar, Italian seasoning, 2 tsps. of salt, and 1 ½ tsp of black pepper. Place pork in a large bowl, rub with sugar mixture, cover, and chill 8 to 24 hours.
- Preheat oven to 325 degrees. Place pork on a rack in a roasting pan and bake in preheated oven until meal shreds easily with a fork, 4 to 4 ½ hours.
- Meanwhile, stir together water and grits in a lightly greased 3–4-quart slow cooker. Cover and cook on HIGH until grits are tender and thickened. 2 ½ – 3 hours, stirring every 45 minutes. Add cream, grated Parmesan, 1 tsp of salt, and ¼ tsp of pepper. Stir until cheese is melted, cover and keep warm.
- Remove pork from oven; let stand 15 minutes. Shred pork with 2 forks. Heat 1 Tbsp of butter and 2 Tbsp oil in a large skillet over medium-high, add mushrooms and shallots stirring constantly until golden 5 to 7 minutes. Add Minced garlic and cook for 1 more minute.
- Add chicken stock and shredded pork, stirring to scrape up brown bits from the bottom. Cook until pork is thoroughly heated, about 3 minutes.
- Pour Grits onto a large platter and top with Pulled Pork, mushroom mixture. Garnish with parsley and Parmesan Cheese and enjoy!
Serve with
- Veggie of your choice
- Toasted baguette slices