Saturday, April 1, 2023

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Gradual Cooker Pork With Tomatoes and Peppers Over Grits Recipe


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
  • 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
  • 2cups grits
  • 3tablespoons unsalted butter
For the pork
  1. Season pork shoulder with salt and pepper on all sides.

  2. 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.

  3. Uncover sluggish cooker and add frozen peppers and onions, then stir every little thing collectively and prepare dinner for an extra half-hour.

For the grits
  1. As pork finishes cooking, boil 8 cups of water in a big pot with a giant pinch of salt.

  2. When water is boiling, slowly stir in grits.

  3. Cook dinner, stirring often, for 15 to twenty minutes, till grits are gentle and thick.

  4. Slice butter on high of grits and stir to soften it.

To serve
  1. When pork has completed cooking, use 2 forks to shred the meat.

  2. Serve pork combination over grits in bowls.

  3. Retailer leftover grits and leftover pork individually in hermetic containers within the fridge for as much as 4 days.

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