Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 8 Servings
- For the pork
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- 2–2 ½kilos pork shoulder (in a single piece)
- 1 14-oz. can crushed tomatoes
- 1 7-oz. can chipotle chili peppers in adobo sauce
- 5 garlic cloves, crushed
- 2 12-oz. luggage frozen pepper and onion mix (about 5½ cups)
- Salt and pepper, to style
- For the grits
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- 2cups grits
- 3tablespoons unsalted butter
- For the pork
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Season pork shoulder with salt and pepper on all sides.
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Place pork shoulder, crushed tomatoes, chipotle chili peppers in adobo sauce, and garlic in a big sluggish cooker. Cowl and prepare dinner on excessive for six hours.
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Uncover sluggish cooker and add frozen peppers and onions, then stir every little thing collectively and prepare dinner for an extra half-hour.
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- For the grits
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As pork finishes cooking, boil 8 cups of water in a big pot with a giant pinch of salt.
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When water is boiling, slowly stir in grits.
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Cook dinner, stirring often, for 15 to twenty minutes, till grits are gentle and thick.
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Slice butter on high of grits and stir to soften it.
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- To serve
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When pork has completed cooking, use 2 forks to shred the meat.
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Serve pork combination over grits in bowls.
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Retailer leftover grits and leftover pork individually in hermetic containers within the fridge for as much as 4 days.
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