Deconstructed Tamales: Trisha's Cheese Grit Cake with Tamale-Style Pulled Pork

Foodnetwork

Ready in: 345 minutes
Prep Time: 85 minutes
Cook Time: 260 minutes
Servings: 6
Gluten Free
Very Popular

Ingredients

  • 1 1/2 tablespoons chili powder
    Spices and Seasonings
  • Coarse salt and freshly ground black pepper
    Spices and Seasonings
  • Fresh cilantro leaves, for serving
    Produce;Spices and Seasonings
  • 1 1/2 tablespoons garlic powder
    Spices and Seasonings
  • Chopped green onions, for serving
    Produce
  • 2 teaspoons ground cumin
    Spices and Seasonings
  • 2 teaspoons ground black pepper
    Spices and Seasonings
  • 3 pounds boneless country-style pork spareribs
    Meat
  • 1 tablespoon salt, or to taste
    Spices and Seasonings
  • Sour cream, for serving
    Milk, Eggs, Other Dairy
  • 2 tablespoons vegetable oil
    Oil, Vinegar, Salad Dressing

Steps

  • Watch how to make this recipe.
  • In a large skillet over medium heat, add the oil and heat to a shimmer.
  • Add Trisha's Pulled Pork, the chili powder, garlic powder, salt, cumin and black pepper; stir to combine.
  • Add enough reserved cooking liquid to coat the meat but not saturate it. Cook until the meat starts to brown and the spices become fragrant, 8 to 10 minutes.
  • Remove from the heat and hold.
  • Place a Grit Cake on each serving plate and top with some pork, Corn Salsa, sour cream, chopped green onions and cilantro.
  • Season the ribs well on all sides with salt and pepper.
  • In a large Dutch oven over high heat, heat the oil to a shimmer.
  • Add the ribs and sear until browned on all sides, about 8 minutes.
  • Remove the ribs and transfer to a plate.
  • Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes.
  • Add the tomato paste and cook for 2 minutes.
  • Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan.
  • Add 2 more cups of water and stir to combine.
  • Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
  • Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.
  • Line an 8-by-10-inch baking pan with parchment paper, leaving any excess hanging off the sides, and spray with cooking spray.
  • In a medium saucepan over medium-high heat, combine the vegetable broth, grits and salt. Bring to a boil and cook until the grits are thickened and soft, 3 to 5 minutes. Fold in the cheese.
  • Pour the grits into the prepared pan and chill for 30 minutes to 1 hour.
  • Using a round cutter or a knife, cut the grits into 2 1/2-inch cakes.
  • In a large skillet, heat the oil to a shimmer and add the cakes. Fry until golden brown, 2 to 3 minutes, then flip and continue cooking until golden brown on the other side, 2 to 3 minutes more.
  • Remove from the skillet and drain on paper towels.
  • In a medium skillet over high heat, heat the oil until it shimmers.
  • Add the corn and cook until beginning to caramelize, about 4 minutes.
  • Add the salsa and enough broth, starting with a 1/4 cup, to make it thick yet pourable.
  • Serve warm.

Nutrition

  • Calories: 710.0  cal  (35.5%)
  • Fat: 60.59  g  (93.21%)
  • Saturated Fat: 22.34  g  (139.6%)
  • Carbohydrates: 3.96  g  (1.32%)
  • Sugar: 0.7  g  (0.78%)
  • Cholesterol: 187.68  mg  (62.56%)
  • Sodium: 1586.12  mg  (68.96%)
  • Protein: 36.24  g  (72.47%)
  • Selenium: 51.2  µg  (73.14%)
  • Vitamin B6: 1.39  mg  (69.62%)
  • Vitamin B3: 10.91  mg  (54.53%)
  • Vitamin B1: 0.75  mg  (49.99%)
  • Zinc: 5.93  mg  (39.53%)
  • Vitamin B2: 0.62  mg  (36.47%)
  • Phosphorus: 354.54  mg  (35.45%)
  • Vitamin D: 5.26  µg  (35.1%)
  • Potassium: 667.12  mg  (19.06%)
  • Iron: 3.15  mg  (17.52%)
  • Vitamin K: 17.55  µg  (16.72%)
  • Vitamin B5: 1.51  mg  (15.05%)
  • Vitamin A: 750.94  IU  (15.02%)
  • Vitamin B12: 0.9  µg  (14.92%)
  • Vitamin E: 1.91  mg  (12.75%)
  • Copper: 0.24  mg  (11.77%)
  • Magnesium: 46.87  mg  (11.72%)
  • Manganese: 0.2  mg  (9.93%)
  • Calcium: 69.83  mg  (6.98%)
  • Fiber: 1.28  g  (5.1%)
  • Vitamin C: 1.37  mg  (1.66%)
  • Folate: 6.46  µg  (1.62%)

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