Molasses & Hickory Smoked Pork Shoulder With Sweet Pea Grits & Chanterelle Mushroom-Sour Cherry Braise

1. 1

   In a medium sized stock pot, combine all ingredients for brine.

2. 2

   Bring brine to a boil and cook for one minute.

3. 3

   Once sugar and salt have dissolved, remove pot from heat let cool room temperature.

4. 4

   When the brine is completely cool, submerge pork shoulder in the brine.

5. 5

   Refrigerate for 24 hours.

6. 6

   Remove pork shoulder from brine.

7. 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.

8. 8

   Take out and set aside.

9. 9

   Preheat oven to 250 degrees.

10. 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.

11. 11

    While pork is cooking, in a medium sized stock pot, start the grits by combining the white cornmeal & the water.

12. 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).

13. 13

    Once grits start to thicken, turn heat to low and cook for 2 hours stirring occasionally.

14. 14

    While grits and pork are cooking start the braise.

15. 15

    In a medium sized, heavy bottom stock pot, add butter and 1 cup of water.

16. 16

    Once butter has melted, add lemon peel, onions, and thyme.

17. 17

    Cook on low heat covered until onions are soft, approximately 30 minutes.

18. 18

    Add chanterelles, cherries, and stock.

19. 19

    Cover again and cook until cherries plump, approximately 30 minutes.

20. 20

    Season to taste with salt.

* Per serving · 4 servings · Values may vary.