Dynamic recipes don’t have to be complicated, and cooking them doesn’t mean being tied to your stove all day long. This Pulled Pork with Cheesy Grits and Roasted Vegetables will fill you up and keep you warm.
Dish Count :: 1 Slow Cooker, 1 Small Sauce Pan, 1 Baking Sheet
Ankle rehab continues and I can tell you now, that I am the worst patient ever. I am so thankful for everyone’s help and accommodations while I heal my bruised ego, pride and ankle – but having people fuss over me is something I am not accustomed to. It’s weird. It makes me squeamish. I’m supposed to be the one doing things for others, so when the tables are forcibly turned by an ankle that has a mind of it’s own, well… I don’t handle it well.
I think my coworkers are one step shy of strapping me to my desk chair so I won’t try and get my own copies off the printer or crutch it over to get my own ice packs out of the freezer.
I’m trying to take this as a humbling, character buiding experience… but the learning curve here is steep. And so is my stubbornness.
I think by the end of this, Ben will need to go buy these guys all a beer. And I will have to buy Ben a keg for himself. The patience of these people is astounding, and their kindness really does emanate from them. In terms of coworkers, I really lucked out.
And in terms of husband – I really struck gold.
It does pay that he is a nurse and he is getting to put his skills to the test on my ankle, making it a perfect case study for testing squishiness. But he lets me work it all out myself and then helps me when it’s needed, nodding his head and “I told you so”ing whenever I acknowledge the power of the walking cast, those couple of times I thought I could make it from the couch to the kitchen without it.
Like I said, the learning curve is very, very steep. And the patience of those around me is very, very wonderful.
This meal was a bit of an accident, as I meant to do it for a sponsored post that well, didn’t meat the client’s criteria – but it was to good to adios. And the pictures don’t do it justice.
It’s a perfect slow cooker dish for the frigid temps that are hitting the rest of the country. So eat up! Finishing the dish didn’t take long either. Quick grits take only minutes and create a great texture pair with the pulled pork. To get a few extra greens in your meal, roast or steam your favorite veggies to add to the mix. For this, I roasted brussels sprouts with a little olive oil, salt and pepper. Simplicity is best when it comes to weeknight people, time is off the essence and spending time together, and me with ice pack on my ankle, is key.
Pulled Pork with Cheesy Grits and Roasted Vegetables
- 3 Pound Boneless Pork Shoulder
- 1 package Slow Cooker Sauce (I used Campbell's Apple Bourbon), or use BBQ Sauce of your choice.
- Quick Grits, prepared according to package directions
- 1/2 cup Cheese, shredded
- 1 pound Brussels Sprouts, chopped
- 3 Tbsp Olive Oil
- Salt and Pepper
- 1 Clove Garlic, minced
Prepare pork shoulder in slow cooker, by placing pork shoulder in slow cooker and topping with Slow Cooker Sauce of choice. (These are becoming very popular, so choose a brand of your choice, and flavor of your choosing.) Cover and cook according to directions - 4-6 hours on high, until pork is easily pulled apart with two forks.
During the last 30 minutes of the pork cooking, begin preparing roasted vegetables. I used brussels sprouts.
Preheat the oven to 400 degrees. Cut the ends off of each sprout, and discard. Slice each sprout in half, saving any leaves that fall off the sprouts. Toss sprouts with olive oil, and season with salt, pepper and minced garlic. Place on a non-stick baking sheet and place in oven for about 30 minutes. Half way through cooking, turn sprouts to ensure even cooking. Vegetables are finished roasting when they are fork tender.
Lastly, prepare quick grits according to package directions. Sprinkle in 1/2 cup shredded cheese and stir in.
To assemble, divide grits into four bowls or plates, topping with roasted vegetables, and with pulled pork. Devour.