Pulled Pork with Cheesy Grits and Roasted Vegetables

• 3 pounds Boneless Pork Shoulder
• 1 package (13 Oz. Size) Slow Cooker Sauce (Found In Sauce Aisle)
• 1 pound Brussels Sprouts
• 3 Tablespoons Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 clove Garlic, Minced
• 1/2 cups Quick Grits, Prepared According To Directions
• 1/2 cups Shredded Cheese

1. Place pork shoulder in slow cooker and top with slow cooker sauce of choice.
2. (These are becoming very popular, so choose a brand of your choice, and flavor of your choosing.)
3. Cover and cook according to directions, about 46 hours on high, until pork is easily pulled apart with two forks.
4. During the last 30 minutes of pork cooking, begin preparing roasted vegetables.
5. I used brussels sprouts.
6. Preheat oven to 400 degrees F. Cut ends off each sprout, and discard.
7. Slice each sprout in half, saving any leaves that fall off sprouts.
8. Toss sprouts with olive oil, and season with salt, pepper and minced garlic.
9. Place on a nonstick baking sheet and place in oven for about 30 minutes.
10. Halfway through cooking, turn sprouts to ensure even cooking.
11. Vegetables are finished roasting when they are fork tender.
12. Lastly, prepare quick grits according to package directions.
13. Sprinkle in shredded cheese and stir in.
14. To assemble, divide grits into bowls or plates, topping with roasted vegetables and pulled pork.
15. Devour.

pork shoulder, in, brussels, olive oil, salt, pepper, clove garlic, grits, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/pulled-pork-with-cheesy-grits-and-roasted-vegetables/ (may not work)