Milk Braised Pork and Grits with Mustard Greens and BBQ Fried Peanuts

Ingredients

• 3 pounds boneless Georgia pork shoulder, trimmed of excess fat and cut in two equal pieces
• 4 cups thinly sliced Vidalia onions
• ¼ cup minced garlic
• 3-4 sprigs of fresh sage
• 1 bay leaf
• 2 tbsp butter
• 2 tbspextra virgin olive oil
• 6 cups whole milk
• 1 1/2 cups heavy cream
• Salt
• freshly ground black pepper
• 1/8 tsp fresh grated nutmeg
• ¼ tsp cayenne pepper
• 2 (2-inch) lengths of lemon peel, white pith removed
• Finely chopped parsley
• 1 recipe Sauteed Mustard Greens
• 1 recipe Georgia Grown Grits
• 1 recipe Fried BBQ Peanuts
• 1 cup stone-ground grits
• 4-6 cups water, divided
• pepper
• 2 bunches curly mustard greens, washed thoroughly, stemmed, leaves cut into thin strips
• 1 tbsp extra virgin olive oil
• Pinch red pepper flakes
• 2 cloves finely chopped garlic
• ½ tsp grated lemon zest (optional)
• 1-2 tsp fresh lemon juice
• ½ cup raw, shelled peanuts
• Canola oil, for frying
• BBQ rub or seasoning of choice