Steps
- Preheat a grill or griddle to medium-high heat.
- Char the tomatillos, onion, jalapeños, and garlic on all sides until tender and lightly blackened.
- 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.
- In a saucepan, bring the chicken stock and heavy cream to a boil.
- Reduce the heat to medium-low and slowly whisk in the grits.
- Cook, stirring frequently, until the grits are smooth and creamy, about 25 minutes. Add additional stock if needed.
- Remove from the heat and stir in the butter, cheddar, gouda, and Parmesan cheese. Season with salt to taste and keep warm.
- Preheat your smoker to 275°F.
- 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.
- Cook until the pork develops a dark bark and reaches approximately 180°F internal.
- Transfer the pork chunks to a pan and pour in the soda. Cover tightly with foil.
- Return to the smoker and continue cooking until the pork is probe tender, about 205–210°F internal.
- Remove from the smoker and allow the pork to rest briefly.
- 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
watch recipe video
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