- Preheat oven to 300 degrees.
- Mix Creole spice, paprika, salt, and mustard together. Place pork shoulder in large roasting dish and season with half dried spice mixture. Pour chicken stock into roasting dish and add thyme, bay leaves, half of onion, half of each of the peppers, and all of the diced tomatoes. Cover with foil and bake 8 hours or until pork is fork tender.
- Remove shoulder and cool in refrigerator until needed. Strain braising liquid through fine strainer and skim away any fat that comes to surface. Set aside.
- In separate large saucepan set over medium heat, add bacon. Render bacon slowly until all fat is released, about 8 minutes.
- Add remaining vegetables, garlic, and cumin to rendering bacon. While stirring with wooden spoon, cook down vegetables until falling apart.
- Add tomato paste and flour and continue to cook until all fat and vegetables are absorbed by flour. Whisk braising liquid into vegetables slowly to prevent lumps.
- Cook for about 1 hour, skimming away any fat that rises to surface. Strain through fine sieve into large saucepan and place over low heat to keep warm.
- Remove pork from fridge, cut into 2-inch chunks, and add to sauce. Heat pork through. Serve with grits and sliced scallions.
- Place milk in medium saucepan set over medium heat until it scalds. Note: Milk is scalded when skin forms on top and it begins to bubble around the edges.
- Whisk grits into milk and lower heat to medium-low. Cook for 10 minutes, whisking occasionally to prevent clumps.
- Finish by whisking in butter, heavy cream, salt, and pepper. Cover, remove from heat, and reserve until needed.