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
Mikaela Cowles said,
April 10, 2011 at 5:48 pm
I am sucker for all things with poached eggs. This looks decadent.
Ren said,
April 10, 2011 at 10:48 pm
These eggs come from just down the road from here. So good.
Thanks, Mikaela!
lynn byrd AKA The Byrdfeeder said,
April 10, 2011 at 9:40 pm
Dang Ren, I have an eight pound wild boar shoulder marinating in a cooler on my porch…gonna smoke it tomorrow, and then fake your recipe for some Tuesday company. I really want it now…
Ren said,
April 10, 2011 at 10:50 pm
I can’t think of any way to improve on this recipe. Except by using wild boar.
Knock ‘em dead, my friend!
Cyndi said,
April 10, 2011 at 10:58 pm
No recipe?!
Sad face.
Ren said,
April 11, 2011 at 12:03 am
I’m happy to help you with that, Cyndi. Do you want a recipe for just the pork, or for everything?
Cheers
Brendy said,
April 11, 2011 at 8:34 am
Poached eggs & Tabasco complement and enhance the palate with memorable flavor …I would like to have the pork recipe, too! Do you ever steam the Polenta/grits?
Diana Martina said,
April 11, 2011 at 1:43 pm
Ren, this is the kind of food my family lives for! Having moved from San Diego to Omaha a few years back, we really miss the great Mexican influence, but now we have access to wonderful grass-fed animals/milk/eggs! Could you please send me this recipe. My hubby will just love it!
Ren said,
April 11, 2011 at 4:21 pm
OK, ya’ll, here’s the recipe for the pulled pork (adapted from a recipe by Rick Bayless). Enjoy!
1 pound boneless pork shoulder, trimmed of excess fat and cut into inch-thick slabs
2 tablespoons clean leaf lard
1-1/2 cups roasted tomatoes with their juice
1 cup homemade chicken stock
2-3 chipotle chiles en adobo, chopped
1-2 teaspoons chipotle canning sauce
1 teaspoon Worcestershire sauce
2 teaspoons raw apple cider vinegar
1/2 teaspoon Mexican oregano
1/2 teaspoon cracked cumin
1 teaspoon cracked coriander
2 cloves garlic, minced
1 small white onion, diced
Combine tomatoes, chicken stock, chipotles, Worcestershire, vinegar, onions, garlic and seasonings together in a non-reactive bowl. Taste and adjust flavor with sea salt and freshly-ground black pepper.
Heat the lard in a Dutch oven over medium heat until shimmering. Lay the pork into the pan and cook until browned on all sides and slightly crisp on the edges. Remove the pan from the heat.
Pour enough of the tomato mixture over the pork so that is is about 2/3 covered. Cover the Dutch oven and braise in a 300-degree oven for for 2 to 2-1/2 hours until completely tender. Check hourly to see if more tomato sauce is needed to keep the pork about 2/3 covered.
Remove pan from oven and remove the lid to allow the steam to escape. Transfer the pork to a cutting board, leaving the sauce in the pan.
Put the pan on the stove and heat the sauce until boiling, then reduce to a simmer and cook until thickened, about 30 minutes.
Pull the pork apart with the tines of 2 forks (one in each hand), then mix with the thickened sauce and serve immediately.
BBQ Chuck Roast, Jalapeño Cheese Grits « Edible Aria said,
June 26, 2011 at 1:06 pm
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