The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pork and Grits


For cheese grits:

4 cups whole milk

2 cups stone-ground yellow grits (Scott prefers Anson Mills or Marsh Hen Mill)

½ cup unsalted butter, cut into 4 pieces

1 cup grated cheddar cheese

1 tablespoon Diamond Crystal kosher salt

1 teaspoon Texas Pete hot sauce

For serving:

1½ pounds chopped, pulled, or sliced barbecued pork

½ cup Rodney’s Sauce

½ cup store-bought pork skins, crumbled


1. Make the cheese grits: In a dutch oven or large saucepan, combine milk and 4 cups water and bring to a simmer over medium-high heat. Stir occasionally to prevent milk from scorching. Slowly pour in grits while constantly whisking so they don’t clump together. Reduce heat to medium-low and cook, stirring occasionally to prevent burning, until the grits are fully cooked and tender, 1 to 1½ hours. Stir in butter and cheddar and season with salt and hot sauce.

2. To serve: Spoon 1 cup of cheese grits into each bowl or plate. Top with 4 ounces of barbecued pork, a splash of Rodney’s sauce, and some crumbled pork skins. 

Print Recipe