A sweet and tangy pulled pork recipe that will knock your boots off! Georgia is one of the original 13 colonies and we spend this day in celebration with good friends and close family. What can be better than a pulled pork sandwich with a side of cheese grits? I can’t think of anything more Southern in taste and heritage. From Athens, Georgia to Atlanta to Albany, this pork and grits recipe should be on every July 4th picnic table. I wish y’all a very Happy July 4th!

For the pulled pork: 

1 boneless pork shoulder roast, about 3 1/2 lb.(1.75kg)

salt and freshly ground pepper, to taste

2 tablespoons vegetable oil

1 jar (737G) pulled pork starter (Available at Williams-Sonoma stores)

For the grits: 

1 cup (185g) white grits

4 1/2 cups (1.1 L) water, plus more as needed

1 1/4 teaspoon kosher salt

4 tablespoons (1/2 stick/60g) unsalted butter, at room temperature

2/3 cup (80g) grated medium-sharp cheddar cheese

1/3 cup (40g) grated Parmigiano-Reggiano cheese

Freshly ground pepper, to taste

1 teaspoon Tabasco (optional) 

1. Using the pork roast, salt, pepper, oil and pulled pork starter, prepare the pulled pork according to package instructions.

2. To prepare the grits, in a Dutch oven over medium heat, combine the grits, the 4 1/2 cups (1.1 L) water, the salt and 2 tablespoons of the butter and bring to a boil.

3. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water.

4. Remove from the heat and stir in the remaining 2 tablespoons butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco.

5. Divide the grits among warmed bowls and top with the pulled pork.

Makes 6 to 8 servings.  

Recipe courtesy of Williams-Sonoma.

Photo courtesy of mccormick.com.

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