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1
Lightly pound pork slices with a mallet.
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2
Season with salt, pepper, and Creole seasoning, and then dust in flour.
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3
Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side.
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4
After browning, reserve.
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5
When pork has all been browned, discard excess oil.
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6
Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand.
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7
Brown roux, stirring constantly for about 10 minutes.
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8
Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes.
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9
Add tomato paste and cook for 10 minutes, stirring constantly.
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10
Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes.
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11
Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
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12
While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits.
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13
Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking.
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14
Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally.
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15
Remove from heat, fold in butter, and season with salt.
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16
Season pork to taste and serve over grits.
