pork and grits with heirloom tomato jam and fried eggs
Prep time
Cook time
Total time
This riff on a classic Southern dish is a great for breakfast, lunch or dinner
Serves: 4
  • 1 4-5 lb bone-in pork shoulder, trimmed
  • 3-4 cloves garlic
  • 1 tablespoon olive oil plus 1 tablespoon (for the tomato jam)
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1.5 cups apple cider vinegar plus 0.5 cup extra (for the tomato jam)
  • 2 tablespoons brown sugar plus 3 tablespoons (for the tomato jam)
  • 1.5 tablespoons Tabasco sauce (optional)
  • 2 lbs heirloom tomatoes, roughly chopped
  • 1⅓ cup grits, rinsed (not quick grits)
  • 2 cups water
  • 2 cups milk
  • ½ stick (4 tablespoons) butter
  • salt and pepper, to taste
  • 4 eggs
  • ½ cup loosely packed fresh basil, rinsed, dried and chopped into ribbons
  1. Make the pork: Get out your crock pot and set it up.
  2. Slice the garlic cloves into slivers and make slits all over the surface of the pork shoulder. Tuck the garlic into the slits and season well with salt and pepper, then rub the pork shoulder all over with olive oil.
  3. Heat a heavy skillet large enough to fit the pork shoulder on medium high heat. Add the pork and sear on all sides to brown. Remove from heat and transfer to your crock pot insert. Add apple cider vinegar and cook on low heat for 8 hours.
  4. When the slow cooker is done cooking, gently remove the pork shoulder from the crock pot using tongs and transfer to a plate, reserving 2 cups of the liquid inside (be sure to strain the liquid so that there are no chunks). Let the pork cool slightly, then shred the meat using two forks. Stir in 2 tablespoons of brown sugar and the Tabasco sauce, season with salt and pepper, and mix the reserved liquid. Return the pork to the slow cooker to keep warm. (Note: I usually make batches of pulled pork at a time and freeze leftover portions, thus saving me this step during the week. Or I roast a pig. You know, whatever.)
  5. Make the grits: Put rinsed grits in a large heavy stockpot and add the butter, milk and water. Bring the mixture to a boil over high heat, then reduce the heat to medium low to allow the grits to simmer, stirring frequently.
  6. While the grits are simmering, heat the other tablespoon of olive oil in a skillet (not a saucepan) over medium heat. Add the tomatoes, 0.5 cup apple cider vinegar and 3 tablespoons of brown sugar. Let the mixture come to a boil, then reduce to a low simmer. Let the tomatoes simmer for 20-25 minutes until the mixture is reduced and resembles a jam (it's thicker than a typical tomato sauce and should look kind of chunky and pasty).
  7. When the tomatoes look almost done, fire up a large nonstick skillet with a cover and drizzle with oil. Heat the pan on medium-high heat. Crack four eggs into the pan and immediately reduce the heat to medium-low. Cover the skillet and let the eggs fry on a low heat for 3-4 minutes until the whites are set but the yolks still look runny. Remove from heat but keep on the stove to keep warm.
  8. To serve, spoon heaping helpings of grits onto plates, then top with spoonfuls of tomato jam and a helping of pulled pork. Garnish with basil and an egg and serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/10/pork-and-grits.html