Serves 4
225 min
Creole-Style Pork and Grits
Recipe GLPR5dd807cdc961af
Tender braised pork butt seasoned with robust Creole spices, cooked low and slow with sautéed celery, onion, bell peppers, and garlic, enriched with diced tomatoes and Worcestershire sauce. Served over creamy yellow grits with scallions and hot sauce.
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Ingredients
2½ lb. Lean boneless pork butt
2½ tbsp. No-salt Creole seasoning
Kosher salt
Black pepper
3 Celery stalks, chopped
2 Garlic cloves, minced
1 Medium onion, diced
1 can Canned diced tomatoes, with juices
1 tbsp. Worcestershire sauce
2 Bell peppers, seeded and chopped
1 cup Instant or quick-cooking yellow grits
Scallions, sliced
Hot sauce
Directions
Trim any excess fat from the pork butt and cut it into 2-inch chunks. Pat dry with paper towels.
In a small bowl, combine the Creole seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
Rub the seasoning mixture evenly over all sides of the pork chunks, ensuring they are fully coated. Let sit for 15 minutes.
Prepare a large, heavy pot or Dutch oven. Over medium-high heat, add the seasoned pork (do not add oil if using a heavy bottom pot; the meat will release its own moisture). Brown the pork in batches for about 4–5 minutes per side until deeply browned. Remove and set aside.
To the same pot, add the chopped celery, diced onion, minced garlic, and chopped bell peppers. Sauté over medium heat for about 8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Return the browned pork to the pot. Add the canned diced tomatoes with their juices and the Worcestershire sauce. Stir well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially and braise the pork for approximately 3 hours, stirring occasionally, until the meat is very tender and easily shreds with a fork. The braising liquid should reduce to about half its original volume.
About 15 minutes before the pork finishes cooking, prepare the grits. Bring 4 cups of water to a boil in a separate pot. Add 1 teaspoon of kosher salt.
Slowly whisk in the grits to avoid lumps, stirring constantly. Reduce heat to low and cook for about 5–10 minutes, stirring frequently, until the grits are creamy and the water is mostly absorbed.
To serve, divide the cooked grits among four bowls. Top each portion with the braised pork and generous amounts of the savory cooking liquid.
Garnish with sliced scallions and hot sauce to taste. Serve immediately.
