Creole-Style Pork and Grits

Name: Creole-Style Pork and Grits
Prep time: 20 min
Cook time: 370 min
Total time: 390 min
Yield: 4
Cuisine: Creole
Ingredients: 2½ lb. boneless pork shoulder, trimmed and cut into 1½-inch cubes; 2½ tsp. no-salt Creole seasoning blend; 1 tsp. kosher salt; ½ tsp. black pepper; 3 stalks celery, diced; 1 medium yellow onion, diced; 2 bell peppers (1 red and 1 green), diced; 2 cloves garlic, minced; 1 can (14.5 oz.) diced tomatoes, with juices; 1 tbsp. Worcestershire sauce; 1 cup quick-cooking or instant yellow grits; 3 cups water; 2 tbsp. sliced scallions, for garnish; Hot sauce, to taste

Recipe GLPReff11dcd3e214d

Creole

Main Course

390 min

920 cal

Servings: 4

Slow Cooker

SNAP eligible

Tender, slow-cooked pork shoulder seasoned with authentic Creole spices, combined with sautéed celery, onion, bell peppers, and tomatoes, then served over creamy yellow grits. This one-pot meal is packed with vibrant Creole flavors and makes for a warming, satisfying dinner.

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Ingredients

2½ lb. boneless pork shoulder, trimmed and cut into 1½-inch cubes

2½ tsp. no-salt Creole seasoning blend

1 tsp. kosher salt

½ tsp. black pepper

3 stalks celery, diced

1 medium yellow onion, diced

2 bell peppers (1 red and 1 green), diced

2 cloves garlic, minced

1 can (14.5 oz.) diced tomatoes, with juices

1 tbsp. Worcestershire sauce

1 cup quick-cooking or instant yellow grits

3 cups water

2 tbsp. sliced scallions, for garnish

Hot sauce, to taste

Directions

Season the pork cubes with Creole seasoning, kosher salt, and black pepper. Toss to coat evenly.
Add the seasoned pork, diced celery, onion, bell peppers, and minced garlic to a slow cooker.
Pour in the canned diced tomatoes with their juices and Worcestershire sauce. Stir well to combine.
Cover and cook on low for 6 hours, stirring occasionally, until the pork is very tender and breaks apart easily.
While the pork cooks, bring 3 cups of water to a boil in a saucepan. Slowly whisk in the quick-cooking grits, stirring constantly to prevent lumps.
Reduce heat to low and continue stirring frequently for 5-10 minutes until the grits are creamy and thickened. Season with a pinch of salt and pepper to taste.
When the pork is fully cooked, taste the Creole mixture and adjust seasonings as needed.
Divide the warm grits among four shallow bowls. Top each portion with the hot Creole pork and vegetables.
Garnish with sliced scallions and serve with hot sauce on the side for individual heat preference.

Comments

Grocery List Plus Editorial Staff4

This is a solid, practical weeknight dish for Charlotte families if you plan ahead—pork shoulder is cheap and available everywhere, and the ingredient list leans entirely on Harris Teeter or Food Lion staples. The stated 390 minutes (6.5 hours) is honest if you're slow-cooking the pork, though active prep is under 15 minutes, which matters for a busy evening. At roughly $2.50 to $3.00 per serving, the cost is driven by the pork shoulder itself, making it a budget-friendly braise. The main limitation is that this requires genuine forethought—you cannot decide at 5 p.m. to eat it for dinner—and leftovers are excellent, reheating and even improving the next day if you store the pork and grits separately.