Beer braised chili pork over grits recipe

Ingredients

• Dried ancho chili
• Chile de árbol
• Coriander
• Black pepper
• Mustard seed

• 5 pounds pork butt, cut into 10 (8-ounce) pieces
• 10 ounces Chili Rub (1 ounce per piece of pork)
• 10 teaspoons salt (1 teaspoon per piece of pork)
• 24–32 ounces beer (I like IPA and porter)
• 1 bay leaf

• ¼ cup diced yellow onion
• 2 cups water
• 1 cup ground dried corn or hominy
• 2 teaspoons salt
• 1 teaspoon black pepper
• Butter, to taste

For Chili Rub
1. Grind all ingredients together. The parts are up to you and how you would like the braise to come out.
For Braised Pork
2. Marinate pork butt with rub and salt for 24 hours.
3. The next day, preheat oven to 200°F. Then sear pork butt in a deep braising pot over high heat until outside is crispy and golden. After meat is seared, deglaze pot with whatever beer you are drinking at the time. Add a bay leaf to the pot. Fill the pot with enough beer so the pork is submerged by half. Cover and cook in the oven for 6 hours or until tender and soft. Meanwhile …
For Grits
4. Put onion and water into a saucepan over high heat and bring to a simmer. Add the grits, salt, and pepper. Turn down the heat and simmer uncovered slowly for an hour. If grits start to thicken, add a bit more water. Butter is always a welcome addition … as much as you want is fine with me. Taste the grits to know when they are finished. They should not be al dente; they should be creamy and/or buttery. Once cooked, remove grits from heat and transfer to a container with lid or a sheet of foil.
To Complete
5. In a bowl, add the Grits, Braised Pork, and stock. Garnish with either grilled onions or a heavy braising green such as black kale.