Pork and Grits - The Local Palate
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
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
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