CHICORY RUBBED PORK BUTT WITH BOURBON BBQ SAUCE
8-10 servings
GRILLED SMOKED PORK LOIN, CHEESY GRITS AND ROASTED GREEN BEANS
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GRILLED SMOKED PORK LOIN, CHEESY GRITS AND ROASTED GREEN BEANS
Ingredients:
- 1 Smoked Bone-in pork loin – cut into chops
- 3 cups 2% milk
- 2 cups water
- 1 ¼ cup old fashion corn grits
- 1 tsp. garlic powder
- ¼ tsp. smoked paprika
- 6 Tbsp. unsalted butter
- 1 ½ cups shredded cheddar cheese
- 16 oz. Haricot verts
- 1 shallot, sliced
- 2 Tbsp. olive oil
- Salt and pepper, to taste
Preparation:
- Cut the loin into chops. Brush with olive oil and place on the grill. Heat until internal temperature 145°F. Once heated hold in a low oven (200°F).
- To prepare the cheesy grits, mix milk, water, salt, garlic powder and paprika in a sauce pan.
- Set over medium-high heat and bring to a boil.
- Once boiling whisk in the grits, until there are no lumps. Lower the heat to medium-low.
- Cover and simmer for 12-18 minutes, stirring occasionally.
- Once the grits seem soft and thick, add the butter and shredded cheese. Season to taste. If too thick add additional water (1/4 cup).
- To prepare the beans, preheat oven to 425°F. Line a baking pan with aluminum foil or parchment paper for easy clean up.
- Wash and trim Haricot Verts. Place the beans on the baking sheet with shallots and drizzle with olive oil, season with salt and pepper.
- Roast for 14-18 minutes, until they are crisp, tender with some golden and caramelized.
Course:
DinnerCooking Technique:
Baking Boil
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