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Creole Style Pork and Grits
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Reviews
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By:
Barbara Ellsworth
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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.
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INGREDIENTS
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2 1/2 lb lean boneless pork butt, well trimmed and cut into 2-in. pieces
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2 1/2 tsp Creole seasoning (no salt added)
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Kosher salt and pepper
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3 stalks celery, cut into 1/4-in. pieces
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1 medium onion, chopped
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2 large cloves garlic, thinly sliced
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1 14.5-oz can diced tomatoes, drained
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1 Tbsp Worcestershire sauce
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2 peppers (1 each red and green), cut into 3/4-in. pieces
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1 cup instant or quick-cooking yellow grits or polenta
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Sliced scallions and hot sauce, for serving
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DIRECTIONS
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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.
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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.
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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.
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4:
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