Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy

Name: Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper, divided; 567 grams boneless pork shoulder (Boston butt), trimmed (about 1 pound trimmed); 808 grams no-salt-added whole tomatoes; 2 Tbsps canola oil, divided; 473 milliliters no-salt-added chicken stock, divided; 2 liters chopped trimmed collard greens; 28 grams chopped cremini mushrooms; 1 Tbsp all-purpose flour; 2 garlic cloves, minced; 1 teaspoon kosher salt, divided; 2 teaspoons lower-sodium soy sauce; 79 milliliters finely chopped onion; 473 milliliters vertically sliced onion (about 1/2 large); 118 milliliters uncooked quick-cooking grits; 2 teaspoons sugar; 473 milliliters water, divided

You can never have too many main course recipes, so give Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy a try. This recipe serves 4. Watching your figure? This dairy free recipe has 485 calories, 44g of protein, and 13g of fat per serving. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. If you have cremini mushrooms, collard greens, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 2 hours and 40 minutes.

Instructions

Preheat oven to 32

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Oven

Heat a medium ovenproof saucepan over medium-high heat.

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Sauce Pan

Add 1 1/2 teaspoons oil; swirl to coat.

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Cooking Oil

Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper.

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Pepper

Pork

Salt

Add pork to pan; cook for 8 minutes, browning on all sides. Discard oil from pan.

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Pork

Cooking Oil

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Frying Pan

Add 1/2 cup water, 1/2 cup stock, and soy sauce. Cover and bake at 325 for 2 hours or until very tender.

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Soy Sauce

Stock

Water

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Oven

Remove pork from pan; reserve liquid.

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Pork

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Frying Pan

Place pork on a cutting board; cover with foil.

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Pork

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Cutting Board

Aluminum Foil

Let stand 10 minutes; cut into 4 slices.

While pork cooks, heat a Dutch oven over medium heat.

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Pork

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Dutch Oven

Add 1 1/2 teaspoons oil; swirl to coat.

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Cooking Oil

Add sliced onion and 1/4 teaspoon salt; cook 2 minutes or until golden, stirring occasionally.

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Onion

Salt

Add 1/2 cup water, 1/2 cup stock, greens, and sugar. Bring to a boil. Cover; reduce heat, and simmer 25 minutes or until tender, stirring occasionally.

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Greens

Stock

Sugar

Water

Remove 1 cup tomato liquid from can; reserve remaining liquid and tomatoes for another use.

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Tomato

Combine 1 cup tomato liquid and flour in a medium bowl, stirring with a whisk.

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Tomato

All Purpose Flour

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Whisk

Bowl

Place a zip-top plastic bag inside a 2-cup glass measure.

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Ziploc Bags

Pour pork cooking liquid into bag; let stand for 5 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag.

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Pork

Drain liquid into tomato mixture, stopping before fat layer reaches the opening; discard fat. Return the pan to medium-high heat.

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Tomato

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Frying Pan

Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add chopped onion and mushrooms; saut for 2 minutes.

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Mushrooms

Onion

Add tomato mixture to saucepan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes).

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Tomato

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Sauce Pan

While gravy cooks, bring remaining 1 cup water, 1 cup stock, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to a boil in a medium saucepan. Gradually add grits, stirring constantly with a whisk. Reduce heat; simmer 5 minutes or until liquid is absorbed, stirring frequently.

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Garlic

Pepper

Gravy

Grits

Stock

Water

Salt

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Sauce Pan

Whisk

Serve grits with gravy, pork, and greens.

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Greens

Gravy

Grits

Pork

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 567grams

boneless pork shoulder (Boston butt), trimmed (about 1 pound trimmed)808grams

no-salt-added whole tomatoes 2Tbsps

canola oil, divided 473milliliters

no-salt-added chicken stock, divided 2liters

chopped trimmed collard greens 28grams

chopped cremini mushrooms 1Tbsp

all-purpose flour 2

garlic cloves, minced 1teaspoon

kosher salt, divided 2teaspoons

lower-sodium soy sauce 79milliliters

finely chopped onion 473milliliters

vertically sliced onion (about 1/2 large)118milliliters

uncooked quick-cooking grits 2teaspoons

sugar 473milliliters

water, divided

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Weingut Willi Schaefer Graacher Domprobst Riesling Spatlese Number 5 with a 4.4 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.