Pork and Grits - The Local Palate

Ingredients

• 4 cups whole milk
• 2 cups stone-ground yellow grits (Scott prefers Anson Mills or Marsh Hen Mill)
• ½ cup unsalted butter, cut into 4 pieces
• 1 cup grated cheddar cheese
• 1 tablespoon Diamond Crystal kosher salt
• 1 teaspoon Texas Pete hot sauce
• 1½ pounds chopped, pulled, or sliced barbecued pork
• ½ cup Rodney’s Sauce
• ½ cup store-bought pork skins, crumbled