
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
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- 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
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- 2cups grits
- 3tablespoons unsalted butter
- For the pork
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Season pork shoulder with salt and pepper on all sides.
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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.
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Uncover slow cooker and add frozen peppers and onions, then stir everything together and cook for an additional 30 minutes.
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- For the grits
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As pork finishes cooking, boil 8 cups of water in a large pot with a big pinch of salt.
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When water is boiling, slowly stir in grits.
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Cook, stirring occasionally, for 15 to 20 minutes, until grits are soft and thick.
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Slice butter on top of grits and stir to melt it.
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- To serve
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When pork has finished cooking, use 2 forks to shred the meat.
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Serve pork mixture over grits in bowls.
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Store leftover grits and leftover pork separately in airtight containers in the fridge for up to 4 days.
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