|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Creole Style Pork and Grits
|
|
by:
Barbara Ellsworth
|
|
|
|
This recipe combines the tender and sweet taste of Boston butt with the great taste of Creole cooking. This is a crock pot, prepare and walk-away recipe. Easy to prepare, super easy to cook and loaded with great taste.
|
INGREDIENTS
|
|
2 1/2 lb lean boneless pork butt, well trimmed and cut into 2-in. pieces
|
|
2 1/2 tsp Creole seasoning (no salt added)
|
|
Kosher salt and pepper
|
|
3 stalks celery, cut into 1/4-in. pieces
|
|
1 medium onion, chopped
|
|
2 large cloves garlic, thinly sliced
|
|
1 14.5-oz can diced tomatoes, drained
|
|
1 Tbsp Worcestershire sauce
|
|
2 peppers (1 each red and green), cut into 3/4-in. pieces
|
|
1 cup instant or quick-cooking yellow grits or polenta
|
|
Sliced scallions and hot sauce, for serving
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
In a 5- to 6-qt slow cooker, toss the pork with the Creole seasoning, 1/2 tsp salt and 1/4 tsp pepper. Add the celery, onion, garlic, tomatoes and Worcestershire and toss to combine.
|
|
|
|
2:
Scatter the peppers over the top and cook, covered, until the pork is tender and easily pulls apart, 6 hours on high or 8 hours on low.
|
|
|
|
3:
Ten minutes before serving, cook the grits according to package directions. Spoon the pork and any juices over the grits. Serve with scallions and hot sauce, if desired.
|
|
|
|
4:
|