Cookbook Club

Pork and Grits

By: Hannah Lee Leidy
Photography by Jerrelle Guy

recipe heading-plus-icon

yields

Serves 4

    Ingredients
    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

steps

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.

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