Grits and Grilled Pork Grillades
Yields 6 servings. Recipe is from Teresa B. Day.
1 pound grilled or smoked pork shoulder
1 stick butter
4 tablespoons canola oil
1 small onion, chopped
1/2 cup flour
1 cup barbeque sauce
1–2 cups beef or chicken broth
1 teaspoon smoked paprika
Sea salt and black pepper to taste
1. Grill or smoke the pork shoulder with your preferred method; be sure to season it well. This can be done the day before.
2. Chop the pork roughly into cubes. Melt the butter and oil over medium high heat in a Dutch oven. Cook the onion in the butter and oil until clear. Stir in the flour and brown until the color of peanut butter.
3. Whisk in the barbeque sauce. Slowly add the broth until your reach your desired consistency using more liquid for a thinner roux or less liquid for a thicker roux.
4. Stir in the pork. Season with paprika, salt and pepper. Serve warm over grits.