Ellen Bales


A new--to me--dish out of the Midwest that has so much flavor and is a meal in itself without anything more needed.
Recipe & photo:

☆☆☆☆☆ 0 votes
30 Min
1 Hr 45 Min


3/4 tsp
onion powder
3/4 tsp
garlic powder
3/4 tsp
smoked paprika
1 tsp
ground black pepper, divided
2 lb
boneless pork roast, trimmed of fat
3/4 c
finely chopped sweet onion
2 Tbsp
garlic, minced
5 1/2 c
chicken broth, divided, plus additional if needed
2 1/3 c
milk, divided
1/2 c
freshly squeezed orange juice
1 Tbsp
snipped fresh thyme
1/4 tsp
ground cumin
4 clove
garlic, minced
2 Tbsp
2 1/2 tsp
snipped fresh rosemary
1 1/4 c
quick cooking grits
1 3/4 c
shredded monterey jack and cheddar cheese blend
4 tsp
snipped fresh sage, plus whole leaves for garnish


1In a small bowl, combine the paprika, onion powder, garlic powder, and 1/4 tsp. black pepper. Rub this mixture over the roast. Cover and chill at least 2 hours.
2In a 4-qt. Dutch oven, brown the roast on all sides in hot oil over medium heat. Remove the roast. Add onion and garlic to the pot; cook and stir for 30 seconds or until fragrant but not browned.
3Add 2 cups chicken broth, 1 cup milk and the orange juice to the Dutch oven, scraping any browned bits from the bottom. Add 1/2 tsp. black pepper, the thyme and cumin. Bring to boiling and return the roast to the Dutch oven.
4Cover with foil AND a tightly fitting lid. Roast in a preheated 325-degree oven for 1-3/4 to 2-1/4 hours, until meat is fork tender. Add chicken broth as needed so that meat is half submerged.
5Transfer meat to a shallow dish and keep warm. Skim fat from cooking juices. On the stove top, bring the juices to a boil, then reduce heat and simmer, uncovered, for 15 to 20 minutes, or until reduced by nearly half.
6In a large saucepan, cook the garlic in butter over low heat for 2 minutes; add 3-1/2 cups chicken broth, 1-1/3 cups milk, 1/4 tsp. pepper and the rosemary. Bring to a low simmer. Add grits in a steady stream, stirring constantly. Cook and stir for 6 to 8 minutes until thickened. Add the cheese and snipped sage.
7To serve: shred pork with two forks; moisten with some of the pan sauce. Serve pork over grits, topped with sage leaves.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom