Bill and I registered for a crockpot when we got married; it seemed like a thing we were supposed to register for and was on all of the registry recommendation lists. My Aunt Marilyn and Uncle Tom very generously gave us the crockpot for our wedding and I was filled with grand plans! We’d come home from work to fragrant delights and dinner already prepared. But it turns out we registered for a crockpot without a timer, so unless a dish needed to be cooked for 9-10 hours, set it and forget it wasn’t going to work with our schedules. So, a year and a half passed with the poor little slow cooker sitting sadly, gathering dust at the bottom of the microwave cart…
This weekend I decided to have mercy upon the neglected slow cooker, so it was time for Mexican Pork and Grits!
Pork butt, beans, beer, water, tomatoes, salsa, taco seasoning and garlic went into the virgin crockpot to simmer away at low for 7 hours. This time infused the pork with a great savory and slightly flavor, while leaving the meat super-juicy and tender. Meat, beans and all those delicious juices went into a casserole dish to be topped with that Southern classic: creamy, cheesy grits! Bake it all together and you have a super-filling and flavorful casserole to feed the whole family. The whole dish is full of spices’ flavors without burning off your taste buds, with decadent grits that melt perfectly into the pork, pintos and sauce.
Mexican Pork and Grits Bake
- 1 pound pork butt, bone-in
- ¼ cup dry pinto beans
- 12 ounces beer
- 12 ounce water
- 14 ounces diced tomatoes with green chiles
- 16 ounces salsa
- 2 Tablespoons taco seasoning
- 2 Tablespoons dried, roasted garlic slices
- 1 cup quick grits
- 4 cups water
- 1 teaspoon oregano
- salt and pepper to taste
- 1 cup Mexican cheese, shredded
- Combine pork butt, dry pinto beans, beet, water, tomatoes, salsa, taco seasoning and garlic slices in slow cooker. Cook on low heat for 7 hours.
- Remove pork from slow cooker and chop into small pieces. Return pork to slow cooker and mix contents together.
- In a large sauce pan, bring 4 cups of water to a boil. Add quick grits to water, reduce heat to medium-low, cover and cook for 5 minutes.
- Season grits with oregano,salt and pepper, then mix in half of the Mexican cheese. Stir until cheese is melted throughout the grits.
- Arrange meat and beans mixture in the bottom of a greased casserole dish, then top with the cheesy grits.
- Top with the remainder of the cheese and broil on low for a few minutes until cheese is bubbly.
based on a recipe from The Holzmanns