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

The recipe Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy could satisfy your Southern craving in approximately 2 hours and 40 minutes. This recipe serves 4. This main course has 485 calories, 44g of protein, and 13g of fat per serving. This recipe covers 51% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, cremini mushrooms, flour, and a few other things to make it today. It is a good option if you're following a dairy free diet.

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

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. 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. One wine you could try is Forge Cellars Classique Riesling. It has 4 out of 5 stars and a bottle costs about 21 dollars.

Forge Cellars Classique Riesling

#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.