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Smoked Pork Butt with Salsa Verde & Three Cheese Grits

Smoked Pork Butt with Salsa Verde & Three Cheese Grits

If you're looking for a dish that goes beyond traditional pulled pork, Bear Mountain BBQ ambassador Brandyn Baker has you covered. This recipe layers tender smoked pork butt over velvety three-cheese grits and tops it all with a fresh salsa verde, creating a perfect blend of rich, smoky, creamy, and tangy flavors.

Prep

30 minutes

Cook time

4–6 hours

Serves

6–8

Steps

  1. Preheat a grill or griddle to medium-high heat.
  2. Char the tomatillos, onion, jalapeños, and garlic on all sides until tender and lightly blackened.
  3. Transfer the vegetables to a food processor. Add cilantro, lime juice, salt, and ¼ cup water. Blend until smooth, adding more water if needed to reach your desired consistency. Season to taste and set aside.
  4. In a saucepan, bring the chicken stock and heavy cream to a boil.
  5. Reduce the heat to medium-low and slowly whisk in the grits.
  6. Cook, stirring frequently, until the grits are smooth and creamy, about 25 minutes. Add additional stock if needed.
  7. Remove from the heat and stir in the butter, cheddar, gouda, and Parmesan cheese. Season with salt to taste and keep warm.
  8. Preheat your smoker to 275°F.
  9. Cut the pork butt into 4–6 equal chunks, roughly 3–4 inches in size. Season generously on all sides and place directly on the smoker.
  10. Cook until the pork develops a dark bark and reaches approximately 180°F internal.
  11. Transfer the pork chunks to a pan and pour in the soda. Cover tightly with foil.
  12. Return to the smoker and continue cooking until the pork is probe tender, about 205–210°F internal.
  13. Remove from the smoker and allow the pork to rest briefly.
  14. Spoon the three-cheese grits onto a plate or serving platter. Top with a chunk of smoked pork butt and finish with a generous spoonful of salsa verde.

Ingredients:


Pork Butt

  • 1 boneless pork butt (3–5 lbs) 
  • Coarse salt and pepper (or Mexican-style seasoning) 
  • 1 (12 oz) soda (Coca-Cola recommended) 


Three Cheese Grits

  • 1½ cups dry grits 
  • 4 cups chicken stock 
  • 1 cup heavy cream 
  • ¼ cup cheddar cheese, grated 
  • ¼ cup gouda cheese, grated 
  • ¼ cup Parmesan cheese, grated 
  • 2 tbsp butter 
  • Salt, to taste 


Salsa Verde

  • 2 lbs tomatillos, husked and halved 
  • 1 white onion, halved 
  • 2 jalapeños, stems removed 
  • 1 small head garlic 
  • 1 bunch cilantro 
  • Juice of 1 lime 
  • Salt, to taste 
  • Water, as needed

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Smoked Pork Butt with Salsa Verde & Three Cheese Grits

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