Braised Pork With Slow-Cooked Collards, Grits, And Tomato Gravy
- 1 1/2 tablespoons canola oil, divided
- 1 (20-ounce) boneless pork shoulder (Boston butt), trimmed (about 1 pound trimmed)
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 cups water, divided
- 2 cups no-salt-added chicken stock, divided
- 1 1/2 teaspoons lower-sodium soy sauce
- 2 cups vertically sliced onion (about 1/2 large)
- 8 cups chopped trimmed collard greens
- 2 teaspoons sugar
- 1 (28.5-ounce) can no-salt-added whole tomatoes
- 1 tablespoon all-purpose flour
- 1/3 cup finely chopped onion
- 1 ounce chopped cremini mushrooms
- 2 garlic cloves, minced
- 1/2 cup uncooked quick-cooking grits
- Preheat oven to 325u0b0.
- Heat a medium ovenproof saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook for 8 minutes, browning on all sides. Discard oil from pan. Add 1/2 cup water, 1/2 cup stock, and soy sauce. Cover and bake at 325u0b0 for 2 hours or until very tender. Remove pork from pan; reserve liquid. Place pork on a cutting board; cover with foil. Let stand 10 minutes; cut into 4 slices.
- While pork cooks, heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Add sliced onion and 1/4 teaspoon salt; cook 2 minutes or until golden, stirring occasionally. Add 1/2 cup water, 1/2 cup stock, greens, and sugar. Bring to a boil. Cover; reduce heat, and simmer 25 minutes or until tender, stirring occasionally.
- Remove 1 cup tomato liquid from can; reserve remaining liquid and tomatoes for another use. Combine 1 cup tomato liquid and flour in a medium bowl, stirring with a whisk. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pork cooking liquid into bag; let stand for 5 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain liquid into tomato mixture, stopping before fat layer reaches the opening; discard fat. Return the pan to medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chopped onion and mushrooms; saute for 2 minutes. Add tomato mixture to saucepan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes).
- While gravy cooks, bring remaining 1 cup water, 1 cup stock, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to a boil in a medium saucepan. Gradually add grits, stirring constantly with a whisk. Reduce heat; simmer 5 minutes or until liquid is absorbed, stirring frequently. Serve grits with gravy, pork, and greens.
canola oil, pork shoulder, kosher salt, freshly ground black pepper, water, nosalt, lower, onion, collard greens, sugar, salt, flour, onion, cremini mushrooms, garlic, grits
Taken from www.myrecipes.com/recipe/braised-pork-collards-grits (may not work)