Milk-Braised Pork with Cheesy Grits
INGREDIENTS
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2 pounds boneless pork shoulder roast
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3/4 teaspoon onion powder
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3/4 teaspoon garlic powder
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3/4 teaspoon smoked paprika
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1/4 teaspoon kosher salt
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3/4 teaspoon ground black pepper, divided
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2 tablespoons vegetable oil
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3/4 cup finely chopped Vidalia or other sweet onions
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2 tablespoons minced garlic
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2 cups reduced-sodium chicken broth, plus additional if needed
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1 cup milk
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1/2 cup freshly squeezed orange juice
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1 tablespoon snippped fresh thyme
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1/4 teaspoon ground cumin
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Fresh sage
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1 recipe Cheesy Grits:
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2 tablespoons butter
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1 teaspoon seeded and minced* fresh serrano pepper
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4 cloves garlic, minced
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3 1/2 cups reduced-sodium chicken broth
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1 1/3 cups milk**
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2 1/2 teaspoons snipped fresh rosemary
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1/4 teaspoon ground black pepper
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1 1/4 cups quick cooking grits
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1 3/4 cups shredded Monterey Jack and cheddar cheese blend
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4 teaspoons snipped fresh sage
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