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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. 

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