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Slow-Cooked Roasted Pork Grillades and Grits Recipe

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This recipe for Slow-Cooked Roasted Pork Grillades and Grits, by , is from Crazyhouse Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lily and Chef Michael Gulotta from Mopho, NOLA


1 4-lb pork butt, sliced into chunks
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tsp whatever seasoning you got (Slap ya or something)

1/4 cup plus 2 tablespoons canola oil
1 medium yellow onion, peeled and diced
1 red bell pepper, seeded and diced
1 stalk celery, diced
3 cloves garlic, minced
2 bay leaves
1 lime leaf
1/2 teaspoon dried oregano
2 large ripe tomatoes, diced or 2 cups can diced toms
1 tablespoon Creole seasoning
2 cups beef stock or low-sodium beef broth
1 TBS Worcestershire
Hot sauce, preferably Tabasco, to taste

4 cups water
1 cup stone ground grits
4 tablespoons butter
2 TBS cream cheese cream cheese
1/4 edam or some cheese like it
3 cloves roasted garlic, smashed into a paste
Salt, to taste

1/2 cup thinly sliced green onion


For the pork grillades:

In a shallow bowl, combine the flour, salt, black pepper and crushed red pepper and stir to blend. Lightly dredge the pounded pork steaks in the flour. Shake lightly to remove any excess.

In a large pot or Dutch oven, heat the 1/4 cup of canola oil over medium-high heat. When the oil just begins to smoke, add enough meat to cover the bottom of the pot in one layer. Cook until well browned on both sides, 2 to 3 minutes per side. Transfer to a platter or baking sheet and repeat with the remaining meat (the moisture from each new batch of meat should keep the leftover flour bits from burning. Do not remove those bits; they will become your roux).

Add the remaining 2 tablespoons of oil to the pan followed by the onion, bell pepper, celery and remaining 2 tablespoons of flour. Cook until the aromatics begin to caramelize, being sure to scrape the bottom and sides to loosen any browned bits, about 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the bay leaves, oregano, tomatoes and Creole seasoning and cook until the tomatoes begin to break down, about 4 minutes. Stir in the stock and worcestershire and bring to a simmer. Return the pork to the pan, cover, and transfer to the oven (at this point the meat and sauce may also be transferred to a slow cooker and cooked all day or overnight). Cook until the grillades are fork-tender, stirring occasionally, at least 2 hours. Once the meat is tender remove the lime leaf, bay leaves and lemongrass. Season the finished grillades with salt and hot sauce to taste.

For the cheesy grits:

In a medium pot, bring the water to a boil over high heat. Whisk in the grits and continue to stir until the grits begin to thicken, about 3 minutes. Cover the pot and reduce the heat to low. Allow the grits to cook for 20 minutes, stirring occasionally to prevent scorching.

Once the grits are tender, remove the pot from the heat and whip in the butter, cheese and roasted garlic. Season with salt to taste.

To serve:

Serve the grillades over the warm cheesy grits and garnish with sliced green onion.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
COOK TIME:2 hours PREP TIME:40 minutes
Personal Notes:
Personal Notes:
The first time Lily made this was for Uncle Joseph and his friends on their way to Seattle :)

I use the big Magnalite for this.

Also, Instead of bacon, I used the fat i cut from the butt and made cracklins...




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