Pork Shoulder Grillades and Grits - The Local Palate

Ingredients

• 2 teaspoons creole spice
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 teaspoon dry mustard
• 1 (3-3½ pound) boneless pork shoulder
• 1 gallon chicken stock
• 1¾ cups fresh thyme
• 3 bay leaves
• 2 onions, diced large, divided
• 2 red peppers, diced large, divided
• 2 green peppers, diced large, divided
• 2 jalapeño peppers, halved, divided
• 1¾ cup diced tomatoes
• 1 pound bacon, diced
• 2 cups sliced garlic
• 2 teaspoons cumin
• 2 tablespoons tomato past
• ½ cup flour
• 1 bunch scallions, thinly sliced, for garnish
• 4 cups creamy grits (recipe follows)
• 4 cups whole milk
• 1 cup quick grits
• ½ cup unsalted butter
• ¼ cup heavy cream
• 1 teaspoon salt
• ¼ teaspoon black pepper