Pork and Grits

By: Hannah Lee Leidy
Photography by Jerrelle Guy

recipe heading-plus-icon


Serves 4

    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. 

  • Adapted from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie. Clarkson Potter © 2021.

Leave a Reply

Be the first to comment.