Spicy Rosemary & Plum Pulled Pork


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Spicy Rosemary & Plum Pulled Pork
Eat your fill on Fat Tuesday! H-E-B Cooking Connections set us up with this ancho chile pulled pork, complete with roasted root veggies, and a delectable CHEESY chorizo grits.
For the Pulled Pork:
  1. Pre-heat oven to 325. Mix Plum, soy sauce, balsamic, garlic, salt, and mustard, and smash until well blended.
  2. Season pork evenly on all sides. Heat skillet on high heat, add 2 tbsp canola oil. Sear pork for 2 minutes on all sides, remove, and place in deep roasting pan.
  3. Top with plum mix, rosemary sprigs, and add in Ancho pepper. Cover and cook for 3-4 hours, or until pork fall apart with fork . Add more salt and pepper if desired.
For the Chorizo Grits:
  1. Pre-heat oven to 400 degrees. In a large soup pot on the stove top, cook grits according to directions on package. Once thickened, stir in cubed cheese, cooked chorizo, salt, pepper and garlic to taste.
  2. Next slowly add in beaten eggs and milk and jar of Queso. Place in a greased baking dish, and top with shredded cheese.
  3. Cover and bake for 30-40 minutes, or until it is set, remove cover and allow cheese to melt and bubble, about 10 minutes. Enjoy.
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