Roasting low and slow (8 to 10 hours) delivers super-tender results. Serve pork on cakes made of cheesy grits and piled with braised cabbage collards for layers of Southern flavor.

Belinda Smith-Sullivan
Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
8 hrs 50 mins plus overnight
Servings:
8
Max Servings:
10
Yield:
10 cups
Advertisement

Roasted Pulled Pork on Cheesy Grits Cakes with Collards

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brining: In an oversize resealable plastic bag or a large plastic container with a tight-fitting lid, combine the salt, sugar, bay leaves, garlic, and peppercorns. Add just enough water to mix and dissolve ingredients. Place roast in bag and fill with enough water to completely cover. Place bag in a leakproof container and refrigerate overnight, but not longer than 24 hours.

    Advertisement
  • Seasoning: Preheat oven to 250°F. Remove roast from brine and pat dry. In a small bowl combine brown sugar, paprika, chili powder, garlic powder, cumin, cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon coarse black pepper. Rub mixture all over roast. Place on a rack in a roasting pan. Insert an ovenproof thermometer in thickest part of roast. Add 1/2 cup water to bottom of pan.

  • Cooking: Place roasting pan, uncovered, in oven. Bake until internal temperature reaches 200°F, 8 to 10 hours. Add 1/2 cup water to bottom of pan every 1 to 2 hours. Remove meat from pan, reserving juices, and wrap well in foil; let rest 30 to 45 minutes.

  • Using two forks, shred roast, place in a serving dish, and moisten with some of the reserved baking juices. Serve on Cheesy Grits Cakes with Braised Cabbage Collards, if desired.

Nutrition Facts (Roasted Pulled Pork on Cheesy Grits Cakes with Collards)

602 calories; total fat 29g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 14g; cholesterol 236mg; sodium 1449mg; potassium 985mg; carbohydrates 10g; fiber 1g; sugar 8g; protein 67g; trans fatty acid 0g; vitamin a 340IU; vitamin c 0mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 9mg; vitamin b6 1mg; folate 1mcg; vitamin b12 2mcg; calcium 76mg; iron 5mg.

Cheesy Grits Cakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-qt. pot bring milk to a boil over medium and add 1/2 teaspoon kosher salt. (Omit salt if using stock.) Gradually stir in grits and reduce heat to low. Cook, uncovered, stirring occasionally, 45 minutes. Mixture will be very thick and pull away from sides of pan. Remove from heat and stir in cheese, butter, chives, cayenne, and 1/4 teaspoon black pepper,.

    Advertisement
  • Spread grits in an even layer in a 9x13-inch baking pan lined with parchment paper. Let cool completely. Cover with plastic wrap and refrigerate until firm (at least 4 hours). Using a 2-inch cookie cutter or a sharp knife, cut into cakes; refrigerate until ready to serve (up to 3 days).

  • To serve, transfer cakes to a baking sheet lined with foil. Broil 5 inches from heat 5 to 7 minutes until lightly golden brown. If desired, top with Roasted Pulled Pork and/or Braised Cabbage Collards. Makes 20 cakes.

Nutrition Facts (Cheesy Grits Cakes)

75 calories; total fat 3g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 10mg; sodium 70mg; potassium 82mg; carbohydrates 9g; fiber 0g; sugar 3g; protein 3g; trans fatty acid 0g; vitamin a 196IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 15mcg; vitamin b12 0mcg; calcium 80mg; iron 0mg.

Braised Cabbage Collards

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strip greens from stems and rinse thoroughly to remove dirt and sand. Discard stems. Working a few at a time, stack leaves on top of each other, roll up, and cut into 1/2-inch slices. Set aside.

    Advertisement
  • Heat 2 tablespoons vegetable oil in a Dutch oven over medium-low. Cook garlic slowly to extract flavor but not brown, 2 to 3 minutes. Gradually add greens to pan, a handful at a time; stir. Greens will cook down quickly. Add 2 cups stock, 1 tablespoon sugar, and crushed red pepper. Simmer, covered, until tender, 45 to 60 minutes, adding additional stock as necessary. Stir in vinegar; add kosher salt to taste. Serves 8.

Tips

Collard greens can sometimes be found packaged already stemmed and sliced. Use two 10-oz. packages.

Nutrition Facts (Braised Cabbage Collards )

67 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterol 7mg; sodium 243mg; potassium 94mg; carbohydrates 4g; fiber 1g; sugar 2g; protein 4g; trans fatty acid 0g; vitamin a 743IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 31mg; iron 0mg.
Advertisement

Reviews

Advertisement