Pork Grillades and Grits
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 14-pound pork shoulder, in ½-inch slices
- Kosher salt and freshly ground pepper
- Creole seasoning mix, to taste
- 3cups all-purpose flour plus more for dusting pork
- 2cups canola oil
- 1cup chicken fat or butter
- 4each yellow onions, cut into medium dice
- 2bell peppers, cut into medium dice
- 1bunch celery, cut into medium dice
- 4cloves garlic, minced
- 2tablespoons Herbs de Provence
- 4bay leaves
- 2tomatoes, crushed (or 2 cups canned)
- 1tablespoon tomato paste
- 4quarts pork or chicken stock
- 1quart grits
Preparation
- Step 1
Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
- Step 2
Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
- Step 3
While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1½ hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
- Step 4
Season pork to taste and serve over grits.
Private Notes
Comments
I used slices of beef round and it still came out delicious.
This is your basic, use what you got, deal.
This is a great dish-takes a long time and you need a large pot (over 8 quarts) but worth it. The only thing I suggest is significantly less canola oil for the browning. Two cups is too much-you need less than one.
This is a great recipe, my NOLA-born GF loves it and it's so cozy. My only note: The only way this recipe feeds 8 is if they're 8 LSU Linemen who just smoked more pot than I have in the past 5 years combined. I cut the recipe in half and it still could easily feed 10.
Adam was right! We will make 1/3 to 1/2 recipe next time. Added Worcestershire and Crystal hot sauce
4 quarts of stock is way off. More like 1.5 or 2 quarts. This isn’t a soup. I’d also leave off dusting the meat with flour before browning it. Too easy to burn the flour if you are browning more than one batch of meat. Otherwise, great recipe.
I backwards-engineered a version of this years ago, it used to be served in a restaurant I loved in Tidewater, VA (Norfolk). The restaurant is long gone. You can use boneless pork chops to make one or two servings. I don't use tomatoes, but use some tomato paste. I serve it with cheese grits, biscuits (sometimes herb & cheddar), and Champagne cocktails.