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.
Ingredients
Pulled Pork:
- 3-4 pound HEB natural Pork Butt
- 2 cans Whole Plums-pits removed
- ½ cup balsamic vinegar
- ½ cup soy sauce
- 3 tbsp Miced Garlic
- 2 tbsp dijon mustard
- 1 dried Ancho Chile Pepper
- 1 cup Chicken Broth
- 1 tbsp sea salt
- 6-8 Fresh Rosemary Sprigs
- ¼ cup Adam’s Reserve Rib Roast & Steak Rub
Cheesy Chorizo Grits:
- 2 cups quick grits- cooked
- ½ cup Muenster Cheese-cubed
- 1 cup Shredded Cheddar Cheese
- 1 cup milk
- 1 jar Bayou Brothers Cajun Queso- HEB
- 1 cup Cooked Pork Mexican Chorizo
- 4 eggs-beaten
- 1 tbsp Garlic Powder
- Salt and Pepper to taste
Instructions
For the Pulled Pork:
- Pre-heat oven to 325. Mix Plum, soy sauce, balsamic, garlic, salt, and mustard, and smash until well blended.
- 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.
- 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:
- 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.
- Next slowly add in beaten eggs and milk and jar of Queso. Place in a greased baking dish, and top with shredded cheese.
- 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.
Tried this recipe?Let us know how it was!