Braised Heritage Pork with Grits and Kale Pesto

Yield: 6 - 8 Servings

For the Braised Pork

3lb Pork Shoulder (cut into 1” pieces)
2 Tbs Salt
2 Tbs Brown Sugar
2 Tbs Paprika
1 tsp ground coriander
1 tsp ground cumin
1/4 cup olive oil
1/4 cup red wine vinegar
1 medium onion (julienne) or 2 small onions
4 oz pancetta (cut into small dice)
3 cups chicken stock


  1. Combine the salt, sugar, spices and olive oil with the vinegar and toss the pork thoroughly in the mixture. Set aside for 20 minutes.
  2. In a large pot over medium heat, sauté the pancetta (stirring regularly) for about 4 minutes then add the onion. Cook for 4 more minutes and then add the pork and stock. Bring to a boil.
  3. Cover and reduce the heat to a simmer and cook for 1.5 hours. Strain the liquid and return it to the pot. Over high heat, reduce the liquid to about half of its original volume. Season with salt.

For the Grits

1 cup Riverview Farms Grits
2 cups water
2 cups milk
2 Tbs butter
Salt to taste


  1. Combine the water, milk and butter in a pot and bring to a boil. Stir in the grits and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 45 minutes. Season to taste.

For the Kale Pesto

1lb Kale
2 cloves spring garlic
1/2 cup grated Montasio
1/3 cup Olive Oil
zest of 1 lemon
pinch of salt
1/2 tsp freshly cracked black pepper


  1. Blanch the Kale in salted boiling water for one minute and immediately submerge into ice water to shock it. Chop the kale and squeeze as much of the excess liquid off as you can.
  2. Combine the ingredients in a food processor and process for one minute until your desired level of smoothness is achieved.