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Pulled Pork and Brussels Sprout Grits
Servings
4
4
Cuisine Type
- american
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Grains
- Pork
- Vegetables
Chef Dave Woolley
CD Culinary Approach
Denver
The popularity of Brussels sprouts is pushing them from a side dish to a center-of-the-plate ingredient. This recipe pairs the trending vegetable with maple-bourbon braised pork shoulder and stone-ground grits. For operational ease, cross-utilize pulled pork from another application or source cooked product.
Ingredients
Heirloom grits
3 cups chicken stock
1 cup heavy cream
1½ cups stone-ground yellow grits Sea salt and fresh black pepper; as needed
1 cup shredded sharp white cheddar cheese
1 tbsp. butter, to finish
Maple-bourbon pork
1 (6-7 lb.) pork shoulder
1/4 cup brown sugar
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
1 tsp. black pepper
1 tsp. chipotle chili powder
1 tsp. smoked paprika
1 tbsp. canola oil
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups chicken stock
1 cup bourbon
1/4 cup maple syrup
2 tsp. soy sauce
2 cups prepared barbecue sauce
Seared Brussels sprouts
Canola oil, as needed
10 oz. shaved Brussels sprouts
Sea salt and freshly ground black pepper, to taste
2 cups pulled pork
Steps
Prepare grits: Bring stock to a simmer in a medium saucepan. Simmer to almost a boil. Gently add the grits to the simmering stock. Stir in salt and pepper. Frequently stir the grits, making sure to scrape the bottom.
After about 10 minutes of cooking, add cream. Cook 10 minutes longer. (Depending on the brand, stone-ground grits are ready after 20 minutes.) Add a little more warm stock and/or milk, if grits become too dry. When grits are tender to the bite, stir in cheese (reserving a little for garnish) and butter.
Prepare pork: Preheat the oven to 300 F. Pat pork shoulder completely dry with paper towels. In bowl, combine brown sugar, garlic powder, onion powder, salt, pepper, chili powder and smoked paprika. Mix well and rub half the mixture on pork.
Heat a large Dutch oven or ovensafe pot over medium-high heat. Add canola oil; heat until shimmering. Add pork shoulder and sear until golden brown all over, about 2 minutes per side. Carefully remove pork shoulder from the pot and set aside.
Turn off heat and add sliced onions, garlic, chicken stock, bourbon, maple syrup and soy sauce. Scrape bottom of pot to incorporate all the browned bits. Stir in barbecue sauce. Add pork back to pot, cover tightly and place in preheated oven.
Roast for 6 to 8 hours or until pork is falling apart and shreds easily with a fork. Shred pork in the pot; strain liquid and toss pork with the maple-barbecue pan sauce. Place back in oven for 15 minutes, adding a little more barbecue sauce if drying.
Prepare Brussels sprouts: Preheat oven to 400 F. Line a baking sheet with foil.
Lightly toss canola oil with shaved Brussels sprouts and salt and pepper to taste. Place on baking sheet and roast in oven until Brussels sprouts are soft and slightly caramelized.
Stir three-fourths of sprouts into cooked grits; divide evenly among four bowls. Top with remaining caramelized Brussels sprouts and heap a few ounces of maple-bourbon pulled pork next to them. Sprinkle with remaining shredded cheddar cheese.
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