Serves 4
390 min
Creole-Style Pork and Grits
Recipe GLPReff11dcd3e214d
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.
