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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Orange and Cumin Spiced Pork over Cheddar Cheese Grits Recipe

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This recipe for Orange and Cumin Spiced Pork over Cheddar Cheese Grits is from Mommoo's Recipe Collection, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 orange
2 limes
1 Tbsp paprika
2 tsp cumin
salt and pepper
1/2 cinnamon stick
3 lb pork butt or shoulder, trimmed and cut into 4-inch pieces
1 bunch spinach, thick stems discarded
2 cups milk
1 cup quick cooking grits
1 tsp Adobo
1 1/2 cups shredded sharp cheddar cheese
2 tsp Worcestershire sauce
1/2 tsp ground red pepper
Directions:
Directions:
Zest the orange into a 5 to 6-quart crockpot.
Squeeze the juice of the orange and limes into a measuring cup to make about 3/4 cup juice, then transfer all but 1/4 cup juice to the crockpot.
Refrigerate the remaining juice.
Add the paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper to the crockpot and whisk to combine.
Add the cinnamon stick and the pork and toss to coat.
Cook on low for 7 - 8 hours or high for 5 - 6 hours, until the pork is tender and pulls apart easily.
When the pork is nearly done, bring the milk and 2 cups water to boil in a 3-quart saucepan over medium-high heat.
Gradually whisk in the grits and Adobo, cover, and reduce heat to low.
Simmer, stirring occasionally, for 10 minutes, until thickened.
Add the cheese, Worcestershire, and red pepper and whisk until the cheese is melted.
Remove the cinnamon stick from the crock pot, then shred the pork and stir it into the cooking liquid.
Push the pork to one side and add the spinach to the other side.
Season with 1/4 teaspoon salt and toss until it is beginning to wilt.
Divide the grits onto 4 serving plates and top with the pork and spinach to serve.

 

 

 

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