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1
In a medium sized stock pot, combine all ingredients for brine.
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2
Bring brine to a boil and cook for one minute.
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3
Once sugar and salt have dissolved, remove pot from heat let cool room temperature.
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4
When the brine is completely cool, submerge pork shoulder in the brine.
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5
Refrigerate for 24 hours.
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6
Remove pork shoulder from brine.
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7
Start a small coal base in a barbeque pit and add hickory chips, or use an electric smoker and smoke at 200 degrees for 1 hour.
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8
Take out and set aside.
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9
Preheat oven to 250 degrees.
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10
In a large casserole dish or Dutch oven, melt duck fat on low heat 6. Once melted, submerge pork shoulder in fat and bake uncovered for 3 hours or until pork is fork tender, set aside.
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11
While pork is cooking, in a medium sized stock pot, start the grits by combining the white cornmeal & the water.
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12
Turn heat to high and boil grits, stirring constantly until they begin to thicken. (Be careful not to let grits stick to the bottom of the pot).
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13
Once grits start to thicken, turn heat to low and cook for 2 hours stirring occasionally.
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14
While grits and pork are cooking start the braise.
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15
In a medium sized, heavy bottom stock pot, add butter and 1 cup of water.
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16
Once butter has melted, add lemon peel, onions, and thyme.
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17
Cook on low heat covered until onions are soft, approximately 30 minutes.
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18
Add chanterelles, cherries, and stock.
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19
Cover again and cook until cherries plump, approximately 30 minutes.
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20
Season to taste with salt.
