1 tablespoon sea salt
1/4 cup unsalted butter
1 tablespoons white pepper
1 cup stone ground white grits
2 cups heavy cream
Peanut oil, for frying
1 pound pulled pork
1 cup your favorite Kansas City-style BBQ sauce, at room temperature
1/4 cup grated Cheddar
1/4 cup grated menonita cheese (see Cook's Note)
1/4 cup grated mozzarella
1/2 cup diced jalapeno bacon, cooked and at room temperature
1/3 cup chopped scallions
For the grits: Bring 2 cups water to a boil in a medium saucepan. Add the salt, then the butter and pepper and begin whisking. While whisking, slowly pour in the grits. As the grits begin to thicken, continue to whisk and slowly add the cream. Cook, whisking, until the grits are slightly thick, about 15 minutes. The grits are now ready to serve.
For the filling: Heat 1/2 inch peanut oil in a skillet over high heat. Add the pork and pan fry just enough to heat through and become crispy, 1 to 2 minutes.
To serve: Preheat the broiler. Combine the Cheddar, menonita and mozzarella cheese in a medium bowl. Scoop the warmed grits on 4 plates or soup bowls. Add some fried pork to the middle of the grits. Top with some BBQ sauce. Sprinkle with the cheese mixture and place the plates under the broiler until the cheese is melted. Add the jalapeno bacon bits and top with the scallions before serving.
Menonita cheese is mild Mexican-style cheese.
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