• Ingredients: 21
  • Serves: 8

Fried grits with red pepper sauce with red pepper sauce, soft fresh goat cheese , sliced.


  • Red Pepper Sauce
  • Soft fresh goat cheese , sliced

For dry rub

  • 2 untrimmed boneless pork shoulder halves

For mop


For the rub (optional)

For the barbecue


  1. Step 1 Combine first 4 ingredients in heavy medium saucepan. Whisk to blend. Bring to boil, whisking often.
  2. Step 2 Reduce heat to medium; cook until creamy, whisking often, about 15 minutes. Add cheddar cheese, chives and hot sauce; whisk until cheese melts.
  3. Step 3 Season with salt and pepper. Pour into 9 x 5 x 2 1/2-inch metal loaf pan. Cover; chill until firm, 6 hours or overnight.

    For this step you will need

  4. Step 4 Run sharp knife around pan sides to loosen grits. Turn out onto work surface. Cut into 1/2-inch-thick slices.
  5. Step 5 Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Working in batches, add sliced grits; cook until brown, adding more butte as necessary, about 5 minutes per side.

    For this step you will need