Pork Grillades and Grits

Ingredients

• 1½ lb boneless pork shoulder
• ¼ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 1 yellow onion
• 2 celery stalks
• 1 green bell pepper
• 3 garlic cloves
• 14½ oz canned diced tomatoes
• 3 cup beef broth
• 1 tbsp Worcestershire sauce
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• 1 cup quick-cooking grits
• 4 cup water
• 2 tbsp butter
• ½ cup sharp cheddar cheese
• 2 green onions (optional)

Steps

1. Cut pork shoulder into 1-inch cubes. In a shallow dish, combine flour, 1 tsp salt, and 0.5 tsp black pepper. Dredge pork cubes in the flour mixture, shaking off excess.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown pork cubes in batches until golden on all sides, then remove and set aside.
3. Add chopped onion, celery, and green bell pepper to the pot, scraping up any browned bits. Cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Return pork to the pot. Add diced tomatoes, beef broth, Worcestershire sauce, dried thyme, and cayenne pepper (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour to 1 hour 15 minutes, or until pork is very tender.
5. While the grillades simmer, prepare the grits: Bring 4 cups water to a boil in a medium saucepan. Slowly whisk in the grits, reducing heat to low. Cook, stirring occasionally, for 5-7 minutes until thickened.
6. Remove grits from heat and stir in butter, remaining salt, and sharp cheddar cheese until melted and creamy.
7. Taste grillades and adjust seasoning if needed. If gravy is too thin, uncover and simmer for a few extra minutes to reduce.
8. Serve pork grillades hot over creamy grits, garnished with chopped green onions if desired.