Antebellum Coarse Grits with Pulled Pork, Poached Egg, Aged Cheddar & Cholula
Pastured pork shoulder is braised in a red chile-tomato sauce with cumin, coriander and a little raw apple cider until tender enough to be pulled apart with a pair of forks.
Coarsely-ground yellow flint corn is slow-cooked in butter, bone broth, sea salt and freshly-ground black pepper. A touch of cream and some aged cheddar cheese are folded in just before serving with a perfectly poached farm-fresh egg and a few dashes of hot sauce..
Antebellum Coarse Grits, Pulled Pork, Poached Egg, Aged Cheddar & Cholula
“Created in the tradition of the stone-ground, hand-milled grits of the Antebellum era, coarse grits have a large particle size that imparts a toothsome texture and pronounced corn flavor. Coarse grits do take time to cook—about an hour, at least—but are any cook’s first choice when served as a stand-alone dish or as a complement to entrées such as fish, greens, or eggs. They make beautiful grits cakes, too.” –Anson Mills
