American·non-vegetarian·medium

Smoky Pulled Pork & Cheddar Grits with Cola-BBQ Sauce

Name: Smoky Pulled Pork & Cheddar Grits with Cola-BBQ Sauce
Prep time: 20 min
Cook time: 220 min
Total time: 240 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 kg bone-in pork shoulder; 1 large yellow onion, halved; 6 garlic cloves, smashed; 500 ml chicken stock; 2 tbsp smoked paprika; 1 tsp dried oregano; 1/2 tsp cayenne pepper; 2 tsp salt; 1 tsp black pepper; 240 ml ketchup; 180 ml cola (not diet); 2 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 1 tsp chipotle pepper in adobo, minced; 200 g stone-ground grits; 1 L water; 150 g sharp cheddar, grated; 2 tbsp unsalted butter; 3 green onions, sliced; 2 tbsp fresh parsley, chopped

Imagine tender, shredded pork shoulder that's been slow-cooked until it falls apart at the touch of a fork, then drenched in a sweet-and-tangy sauce made with cola, smoked paprika, and a whisper of chipotle. You pile that glorious meat over a bed of creamy, stone-ground grits that are laced with sharp cheddar and a pat of butter. Every spoonful is a conversation between the South's two great loves: smoky, saucy pork and rich, cheesy corn. It's the kind of Sunday supper that makes you close your eyes and sigh, and it's surprisingly simple to pull off at home.

240 min(prep 20 + cook 220)

6 servings

720 kcal

Ingredients

bone-in pork shoulder1.5 kg
yellow onion, halved1 large
garlic cloves, smashed6
chicken stock500 ml
smoked paprika2 tbsp
dried oregano1 tsp
cayenne pepper1/2 tsp
salt2 tsp
black pepper1 tsp
ketchup240 ml
cola (not diet)180 ml
Worcestershire sauce2 tbsp
apple cider vinegar1 tbsp
chipotle pepper in adobo, minced1 tsp
stone-ground grits200 g
water1 L
sharp cheddar, grated150 g
unsalted butter2 tbsp
green onions, sliced3
fresh parsley, chopped2 tbsp

Nutrition

720 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Season the pork shoulder all over with smoked paprika, oregano, cayenne, salt, and pepper. Place it in a heavy pot or Dutch oven, fat side up. Add the onion halves, smashed garlic, and chicken stock. Bring to a simmer over medium-high heat, then cover tightly and reduce the heat to low. Let it cook for 3 to 3.5 hours, until the meat is fork-tender and practically begging to be shredded.
2
While the pork cooks, make your cola barbecue sauce: in a small saucepan, combine ketchup, cola, Worcestershire, apple cider vinegar, and minced chipotle. Simmer gently for 15 minutes, stirring occasionally, until thickened and glossy. Set aside.
3
When the pork is done, carefully transfer it to a large bowl (reserve the cooking liquid). Using two forks, shred the meat, discarding any large pieces of fat and the bone. Moisten the shredded pork with about 120 ml of the reserved cooking liquid to keep it juicy.
4
For the grits, bring the water to a boil in a medium pot. Slowly whisk in the grits, reduce heat to low, and cook, stirring often, for 20–25 minutes until thick and tender. Off the heat, stir in the grated cheddar and butter until melted and creamy. Season with a pinch of salt.
5
To serve, spoon a generous mound of cheesy grits onto each plate. Top with a heap of pulled pork, then drizzle the cola barbecue sauce over everything. Garnish with sliced green onions and fresh parsley. Serve immediately, and watch everyone reach for seconds.

#pulled-pork #southern #grits #bbq

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