Creole-Style Pork and Grits Recipe

1      Reviews by:    Barbara Ellsworth   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. Food Category:    Pork Cuisine Origin:    Creole    Servings: 6 Calories: 611 per serving Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   6 Hours Total Time:   6 Hours 10 Minutes

INGREDIENTS

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

DIRECTIONS

• 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.
• 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.
• 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.

HOME