Slow Cooker Pork With Tomatoes and Peppers Over Grits

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Slow Cooker Pork With Tomatoes Over Grits

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 8 Servings

For the pork
  • 2–2 ½pounds pork shoulder (in one piece)
  • 1 14-oz. can crushed tomatoes
  • 1 7-oz. can chipotle chili peppers in adobo sauce
  • 5 garlic cloves, crushed
  • 2 12-oz. bags frozen pepper and onion blend (about 5½ cups)
  • Salt and pepper, to taste
For the grits
  • 2cups grits
  • 3tablespoons unsalted butter
For the pork
  1. Season pork shoulder with salt and pepper on all sides.

  2. Place pork shoulder, crushed tomatoes, chipotle chili peppers in adobo sauce, and garlic in a large slow cooker. Cover and cook on high for 6 hours.

  3. Uncover slow cooker and add frozen peppers and onions, then stir everything together and cook for an additional 30 minutes.

For the grits
  1. As pork finishes cooking, boil 8 cups of water in a large pot with a big pinch of salt.

  2. When water is boiling, slowly stir in grits.

  3. Cook, stirring occasionally, for 15 to 20 minutes, until grits are soft and thick.

  4. Slice butter on top of grits and stir to melt it.

To serve
  1. When pork has finished cooking, use 2 forks to shred the meat.

  2. Serve pork mixture over grits in bowls.

  3. Store leftover grits and leftover pork separately in airtight containers in the fridge for up to 4 days.

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