| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon Cajun seasoning
- 2 cups pulled pork
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- Hot sauce, to taste
- 3/4 cup quick-cooking grits
- 2 scallions, chopped
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add the garlic, Cajun seasoning and pork and continue to cook, stirring, until the garlic is softened and the pork is warmed through, about 2 minutes.
- Push the pork mixture to one side of the skillet and add the tomato paste to the other side. Cook, stirring, until dark red, about 1 minute. Add the chicken broth and Worcestershire sauce and simmer, stirring everything together, until the sauce is slightly thickened, 2 to 3 minutes. Season with salt, pepper and hot sauce.
- Meanwhile, bring 3 cups water to a simmer in a medium saucepan over high heat. Slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons butter and the scallions.
- Divide the grits among shallow bowls and top with the pork mixture and sauce. Sprinkle with parsley and serve with more hot sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 393 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 73 mg |
| Sodium | 594 mg |
Reviews
This was such an easy week-night meal! We had leftover pulled pork so I used that and also had a pan for a tofu version to accommodate varying dietary preferences. Both were delicious. I added 1/2 cup extra sharp cheddar /parmesan cheeses to the grits to make them cheesy. Saving this recipe!
I’m confused about the 4 tbsp of butter. It says to cook the onion and peppers in 2 tbsp but the other 2 are unaccounted for. Maybe add to grits?
This was our first time eating pulled pork with grits (I actually used polenta). My husband and I enjoyed our meal. I will make this meal again!
Delicious!
This was delicious. I will be cooking this for the rest of my life. My family loves it. Printed and saved.