Pork Shoulder Grillades & Grits | Brennan's Restaurant : A New Orleans Tradition Since 1946

Ingredients

• 1 Boneless Pork shoulder
• 2 Onions, large dice
• 2 Red Peppers, large dice
• 2 Green Peppers, large dice
• 2 Jalapeno, cut in half
• 2 cups Sliced Garlic
• 1 ¾ cups Fresh Thyme
• 3 Bay Leaves
• 2 tablespoons Tomato Paste
• 1 pound Diced bacon
• 1 gallon Chicken stock
• 2 teaspoons Cumin
• 2 teaspoons Creole spice
• 1 teaspoon Paprika
• 1teaspoon Dried Mustard
• 1 tablespoon Kosher Salt
• ½ cup All Purpose Flour
• 1 ¾ cups Diced Tomatoes, (14 oz can)
• 1 bunch Scallions, sliced thinly
• 4 cups Creamy Grits (recipe follows)
• 4 cups Whole Milk
• 1cup Quick Grits
• ½ cup Unsalted Butter
• ¼ cup Heavy Cream
• 1 teaspoon Salt
• ¼ teaspoon Black Pepper