One of the recipes I make all the time for dinner is Shrimp and Grits, either the traditional Cajun style or a Tex-Mex version that is just as amazing as the original. I love it so much because, aside from being delicious, it’s also incredibly easy to make. So I can whip it up with ease, and have it on the table in no time at all. Those recipes are highly needed sometimes, especially during the week when the last thing you want to do is be stuck in the kitchen all night, am I right? This Pulled Pork and Grits came about because I needed a new twist on that recipe I’m always going to. Cooking the pork in my pressure cooker takes all the work out of the dish for me. The grits are cheesy and have a bit of a kick to them, thanks to the pickled jalapeños. The best part are the toppings which add another layer to an already incredible dish. Give them a try, you’ll love them!
Let’s start with the pulled pork. In a small bowl, combine the sugar, salt, paprika, cayenne, mustard, pepper, garlic powder, onion powder, and cumin until well combined.
**Tip: If you have a favorite BBQ rub already, feel free to use that instead of making your own! It’ll save you a bit of time, but also it will taste just like you’d like it to!**
Cut up a boneless pork shoulder into large chunky pieces and add to a bowl. Toss in the seasoning mixture and mix until all of the pork is evenly coated in the spices.
Place a large skillet or pot over medium-high heat with the oil. Once hot, add the pork pieces in a single layer and brown on all sides.
**Note: I don’t like using the sauté function on the pressure cooker because I find that the bowl isn’t big enough, so you always have to brown things in batches, and I also find that the heat isn’t even and so some pieces brown a bit more than others. However, if you don’t want to take the extra step of browning the pork on the stove top, feel free to use the sauté function. Just be sure to not overcrowd the pot!**
Transfer the pork to the bowl of an Instant Pot and set in the machine. Meanwhile, whisk in 1 cup water to the sauté pan to scrape up all the brown bits. Whisk in the vinegar, tomato paste and liquid smoke, if using. Pour the sauce over the pork. Lock the lid and make sure the valve is set to seal. Set to pressure cook on high for 1 hour. Then do a natural release for 10 to 15 minutes.
In the meantime, to make the grits, combine the water, milk, salt and pepper in a medium saucepan and set over moderate heat. Bring to a simmer, making sure it doesn’t bubble over, and then slowly whisk in the cornmeal. Cook, over low heat, stirring often, until the grits are tender, about 20 to 25 minutes.
**Note: Make sure you continue to whisk every now and then so that the grits don’t stick to the bottom and burn. Try not to walk away from them for too long!**
Once done, add the butter and stir in the cheese and chopped jalapeños. Give it a taste and adjust seasoning accordingly. Keep warm, with the lid on, until ready to serve.
**Tip: If the grits become too stiff, when you go to serve them, because they’ve been sitting there, you can whisk in splash or two of warm water to loosen them up! You might have to adjust seasonings, so check them again right before serving.**
Once the pork is done and the steam has released from the pot (there might be residual steam but you can just force release it after the natural release) carefully open the lid and transfer the pork to a bowl. Shred with two forks. This should happen rather easily because the pork should be soft.
Add in 2 cups of the liquid that the pork cooked in and the barbecue sauce, mixing until well combined. The warmth from the pork itself and the cooking liquid should be enough to warm up the bbq sauce!
To serve, pour the grits into bowls and top with the pulled pork. Then sprinkle on the toppings of your choice!
**Tip: For toppings I used and highly suggest: sliced radish, sour cream, avocado, sliced scallions, shredded cheese and some store-bought crispy fried onions (the kind that you use during the holidays for green bean casserole)!**
If you don’t have an instant pot but would still like to make this, you can easily do it in a slow cooker. Brown the pork pieces as directed and then place the sauce and the pork in your slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, then follow the directions and written.
AND if you don’t have a slow cooker either, you can also just do it in the oven. Brown the pork in a heavy dutch oven and cook with the lid on, in a preheated 325 degree F oven for 4 to 6 hours until falling apart.
This is a delicious weeknight meal (if you go with the Instant Pot version which won’t take too long to cook), or a perfect weekend meal if you plan on having people over, since it feeds a crowd. And if you want to make this for brunch, just serve with a fried egg on top and call it a day! The toppings are endless, so you can make it your own with little to no effort. I hope you enjoy it!
Pulled Pork and Grits
Ingredients
Pulled Pork:
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 4 pounds boneless pork shoulder cut into large pieces
- 1 tablespoon vegetable oil
- 1/2 cup apple cider vinegar
- 3 tablespoons tomato paste
- 1 teaspoon liquid smoke optional
- 1 cup store-bought barbecue sauce
Cheesy Grits:
- 2 cups whole milk
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coarse ground cornmeal sometimes labeled yellow grits
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 1/4 to 1/2 cup pickled jalapeños drained and chopped
Topping Options:
- Sour Cream
- Radish
- Avocado
- Shredded Cheese
- Scallions
- Fried Onions
Instructions
- To make the pulled pork, in a small bowl, combine the sugar, salt, paprika, cayenne, mustard, pepper, garlic powder, onion powder, and cumin until well combined. Add the pork pieces to a bowl and toss in the seasoning mix until all of the pork is evenly coated.
- Place a large skillet or pot over medium-high heat with the oil. Once hot, add the pork pieces in a single layer and brown on all sides. (Alternately, you can also brown the pork in batches right in the Instant Pot, using the sauté feature). Transfer the pork to the bowl of an Instant Pot and set in the machine. Meanwhile, whisk in 1 cup water to the sauté pan to scrape up all the brown bits. Whisk in the vinegar, tomato paste and liquid smoke, if using. Pour the sauce over the pork. Lock the lid and make sure the valve is set to seal. Set to pressure cook on high for 1 hour. Then do a natural release for 10 to 15 minutes.
- In the meantime, to make the grits, combine the water, milk, salt and pepper in a medium saucepan and set over moderate heat. Bring to a simmer, making sure it doesn't bubble over, and then slowly whisk in the cornmeal. Cook, over low heat, stirring often, until the grits are tender, about 20 to 25 minutes. Once done, add the butter and stir in the cheese and chopped jalapeños. Give it a taste and adjust seasoning accordingly. Keep warm until ready to serve. If the grits become too stiff, you can whisk in splash or two of warm water to loosen them up.
- Once the pork is done and the steam has released, carefully open the lid and transfer the pork to a bowl. Shred with two forks and then add in 2 cups of the cooking liquid and barbecue sauce, mixing until well combined.
- To serve, pour the grits into bowls and top with the pulled pork. Then sprinkle on the toppings of your choice! Serve immediately. Enjoy!
Fabulous! My husband was skeptical when he saw what I was preparing, but, after a few bites, he said he wanted on the rotation. Thank you! BTW, I love your recipes!