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Red Eye Pulled Pork on Stone Ground
Grits
3#
boneless pork shoulder cut into 2'
cubes
1/4 cup dry rub for BBQ (your
favorite recipe or brand)
3 cups brewed black coffee
2 cups catsup
1 cup chicken stock
1 tbsp Tabasco sauce
2 tbsp Apple Cider Vinegar
Salt and pepper to taste
1/4 cup pure olive oil
Dredge
pork in dry rub and salt and
pepper. Let marinate over night.
Heat oil in heavy bottom pot. Sear
pork in oil until well browned,
almost black. Add coffee, catsup,
stock, Tabasco, and cider vinegar.
Bring to a boil.
Cover
pot with tight lid, turn heat to
very low and let simmer for 2
hours. Let meat cool slightly in
liquid.
Remove
meat from the braising liquid and
skim fat from the tip of the pot.
Bring to a boil, and cook until
sauce is reduced by 1/2. Season to
taste with salt and pepper.
Shred
pork with your fingers and mix with
some of the sauce.
Serve
over grits
back to top |
Stone Ground Grits
2 1/2
cups Stone ground grits
12 cups chicken stock
1 cup heavy whipping cream
1/4 cube unsalted butter
2 cloves garlic-minced
1 tsp Tabasco
Salt and pepper to taste
Bring
stock, cream, butter, garlic and
Tabasco too boil. Stir in grits in
a steady stream while whisking.
Turn
heat to low and cook for 40 min
stirring every once in a while.
Season to taste with salt and pepper
Dredge
pork in dry rub and salt and
pepper. Let marinate over night.
Heat oil in heavy bottom pot. Sear
pork in oil until well browned,
almost black. Add coffee, catsup,
stock, Tabasco, and cider vinegar.
Bring to a boil.
Cover
pot with tight lid, turn heat to
very low and let simmer for 2
hours. Let meat cool slightly in
liquid.
Remove
meat from the braising liquid and
skim fat from the tip of the pot.
Bring to a boil, and cook until
sauce is reduced by 1/2. Season to
taste with salt and pepper.
Shred
pork with your fingers and mix with
some of the sauce. |
