This recipe from Bon Appétit was in my email box a couple of days ago and I had to try it. Alison Roman used polenta, but I substituted grits since they are the same thing.
• 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 6 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• ½ cup full-bodied red wine
• 1 28-ounce can whole peeled tomatoes
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
GRITS & ASSEMBLY
• Kosher salt
• 3 cups milk
• 3 cups chicken stock (I often use vegetable stock instead)
• 1½ cups yellow, white or mixed stone-ground grits
• ¼ cup unsalted butter
• ½ cup grated Parmesan (from about 2 ounces), plus more for serving
• Freshly ground black pepper
• ½ cup chopped fresh parsley
• Olive oil (for drizzling)
Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings.
Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes.
Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes.
Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2½–3 hours.
Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
GRITS & ASSEMBLY
Bring 3 cups milk and 3 cups chicken stock to a boil in a large pot. Whisking constantly, gradually add grits; reduce heat to medium-low. Cook, whisking often, until grits are tender and creamy, 20–25 minutes (if grits become too thick too soon, loosen mixture by adding more chicken stock and continue cooking). Add butter and ½ cup Parmesan to grits and whisk until melted; season with salt and pepper.
Spoon grits into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.
Photo by Michael Graydon + Nikole Herriott