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



  1. In 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.
  2. In 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.
  3. Add 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.
  4. Cover 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.
  5. Transfer 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.
  6. In 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.
  7. To serve: shred pork with two forks; moisten with some of the pan sauce. Serve pork over grits, topped with sage leaves.

Printable Recipe Card


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

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