Braised Pork Shoulder, Chimichurri & Creamy Grits
I love this dish because it is comforting, disarmingly easy to make and is best cooked the day before so when your guests arrive, you do not have anything to worry about and your kitchen is clean… And I always do a batch of garlicky sautéed collard greens on the side so I do not feel like I splurge too much...
Have your guests leave with some left over pork, perfect in a sandwich the following day: spread horseradish mayo on ciabatta & add a few pickles and serve with bitter winter greens.
Preparation: 1 hour Cooking time: 6 hours Serving Size: 10
Braised Pork Chimichurri Creamy Grits
1 whole Pork Shoulder bone in 2 cups of parsley & chive 4 cups of grits
2 sweet onions 1 clove of garlic 1/2 gallon milk
2 garlic heads 2 tsp of capers 1/2 gallon of water
3 medium carrots 2 lemon zest 1/2 lb of butter
1/2 bunch of celery Juice of 2 lemons Salt & pepper
24oz dark beer 1/2 cup of Olive Oil
4 bay leaves
Salt & Pepper
Pre-heat the oven at 325° Peel the onions & carrots and cut them in quarters. Separate the celery stalks, peel the garlic. In a large pan, lay the pork shoulder and spread the vegetables around. Season with Salt & pepper. Poor the dark beer over and cover the dish with aluminum foil. Put in the oven for 6 hours.
Put all the ingredients in a blender ,spin until it is creamy. Reserve until the dinner party (It keeps well up to 4 days in the fridge).
Anson Mills Grits
Mix the water, milk & diced butter. When it comes to a boil, stir in slowly the grits, mixing with a whisk continuously until smooth and creamy. The grits can be prepared up to a couple hours in advance and kept warm in a bain-marie. To serve, spread the grits at the bottom of a large dish. Pull pork and lay it on top. Drizzle the chimichurri on top and keep extra some on the side.