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Red Eye Pulled Pork on Stone Ground Grits
3# boneless
pork shoulder cut into 2' cubes
1/4 cup dry rub for BBQ (your favorite
recipe or brand)
3 cups brewed black coffee
2 cups catsup
1 cup chicken stock
1 tbsp Tabasco sauce
2 tbsp Apple Cider Vinegar
Salt and pepper to taste
1/4 cup pure olive oil
Dredge pork in
dry rub and salt and pepper. Let marinate
over night. Heat oil in heavy bottom pot.
Sear pork in oil until well browned, almost
black. Add coffee, catsup, stock, Tabasco,
and cider vinegar. Bring to a boil.
Cover pot with
tight lid, turn heat to very low and let
simmer for 2 hours. Let meat cool slightly
in liquid.
Remove meat
from the braising liquid and skim fat from
the tip of the pot. Bring to a boil, and
cook until sauce is reduced by 1/2. Season
to taste with salt and pepper.
Shred pork with
your fingers and mix with some of the sauce.
Serve over
grits
back to top |
Stone Ground Grits
2 1/2 cups
Stone ground grits
12 cups chicken stock
1 cup heavy whipping cream
1/4 cube unsalted butter
2 cloves garlic-minced
1 tsp Tabasco
Salt and pepper to taste
Bring stock,
cream, butter, garlic and Tabasco too boil.
Stir in grits in a steady stream while
whisking.
Turn heat to
low and cook for 40 min stirring every once
in a while. Season to taste with salt and
pepper
Dredge pork in
dry rub and salt and pepper. Let marinate
over night. Heat oil in heavy bottom pot.
Sear pork in oil until well browned, almost
black. Add coffee, catsup, stock, Tabasco,
and cider vinegar. Bring to a boil.
Cover pot with
tight lid, turn heat to very low and let
simmer for 2 hours. Let meat cool slightly
in liquid.
Remove meat
from the braising liquid and skim fat from
the tip of the pot. Bring to a boil, and
cook until sauce is reduced by 1/2. Season
to taste with salt and pepper.
Shred pork with
your fingers and mix with some of the sauce. |
