American·non-vegetarian·medium

Smoky Bourbon BBQ Pulled Pork with Creamy Cheddar Grits

Name: Smoky Bourbon BBQ Pulled Pork with Creamy Cheddar Grits
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 kg pork shoulder (boneless); 2 tbsp smoked paprika; 2 tbsp brown sugar; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp salt; 2 tsp black pepper; 1/2 tsp cayenne pepper; 2 tbsp olive oil; 480 ml chicken broth; 120 ml bourbon whiskey; 60 ml apple cider vinegar; 2 tbsp Worcestershire sauce; 3 tbsp tomato paste; 1 tsp liquid smoke (optional); 300 g stone-ground grits; 1.2 L water; 240 ml milk; 200 g sharp cheddar cheese (shredded); 3 tbsp unsalted butter

Imagine a lazy Sunday afternoon, the air thick with the scent of hickory and sweet bourbon. That's the magic of this pulled pork, slow-cooked until it falls apart with a gentle tug. You've never tasted anything quite like it – each strand is bathed in a rich, smoky-sweet sauce with a subtle kick of bourbon that lingers just enough to keep you coming back for more. But we're not stopping there. We're piling that tender, juicy pork onto a bed of the creamiest cheddar grits you've ever had. The grits are silky, buttery, and studded with sharp cheddar that melts into every bite. Together, they're a match made in Southern heaven – comforting, indulgent, and utterly unforgettable. This is the kind of dish that turns a simple dinner into a celebration, and you'll be proud to serve it to anyone lucky enough to share your table.

265 min(prep 25 + cook 240)

8 servings

680 kcal

Ingredients

pork shoulder (boneless)1.5 kg
smoked paprika2 tbsp
brown sugar2 tbsp
garlic powder1 tbsp
onion powder1 tbsp
salt1 tbsp
black pepper2 tsp
cayenne pepper1/2 tsp
olive oil2 tbsp
chicken broth480 ml
bourbon whiskey120 ml
apple cider vinegar60 ml
Worcestershire sauce2 tbsp
tomato paste3 tbsp
liquid smoke (optional)1 tsp
stone-ground grits300 g
water1.2 L
milk240 ml
sharp cheddar cheese (shredded)200 g
unsalted butter3 tbsp

Nutrition

680 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne. Rub the spice mixture all over the pork shoulder, pressing it onto the surface. Let it sit at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until deeply browned, about 4-5 minutes per side. Remove the pork and set aside.
3
Reduce heat to medium. Add tomato paste and cook, stirring, for 1 minute. Pour in the bourbon, scraping up any browned bits from the bottom. Add the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke if using. Bring to a simmer.
4
Return the pork to the pot. Cover and transfer to a preheated oven at 150°C (300°F). Cook for 4 to 5 hours, turning the pork every hour, until it's fork-tender and easily shreds.
5
While the pork cooks, prepare the grits. In a large saucepan, bring water and milk to a boil over medium-high heat. Slowly whisk in the grits, reduce heat to low, and cook, stirring frequently, for 25-30 minutes, until thick and creamy. Stir in the butter and cheddar cheese until melted and smooth. Season with salt to taste.
6
Once the pork is done, remove it from the pot and let it rest for 15 minutes. With two forks, shred the meat, discarding any large fat pieces. Skim excess fat from the sauce, then toss the shredded pork with some of the sauce (reserve extra for serving).
7
To serve, spoon a generous portion of cheesy grits onto each plate, top with pulled pork, and drizzle with additional sauce. Enjoy!

#pulled-pork #bbq #comfort-food #southern

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