| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Passive Time | 3 hrs |
| Servings |
servings
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Ingredients
- 1 3 lb pork shoulder
- 2 ¼ C steel cut oats dry
- 2 medium onions
- salt and pepper to taste
Ingredients
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Instructions
- Cook meat in salted water (about 1 TBS. of salt in the water) for about 2-2 ½ hours until meat is done and shreddable. The water should cover the meat.
- Take meat out of the water and let cool.
- Bring the leftover water from the meat to a boil and add the steel cut oatmeal. Cook very slowly for about an hour. While that is cooking, grind the meat in a food processor with the onions.
- When the oatmeal is fully cooked, mix in the meat mixture and season with salt and pepper to taste. This can be set aside in the fridge for up to 4 days until you are ready to cook it up.
- To make grits, form patties with the meat/oatmeal mixture and heat a skillet on medium-high with oil of your choice. I like ghee or coconut oil. Flatten the patty and fry on both sides until crispy.
- Serve warm with an egg over easy on top and maybe some hot sauce!!! Yummm.