Mexican Pulled Pork and Grits is essentially enchiladas in bowl form. All of the elements are there – pork, enchilada sauce, corn (grits), and lots of cheese – and you control how much of each is there. It’s a delicious change of pace from the typical chicken and rice or pork for dinner. This dish is smoky, hearty, and full of flavor, making it a perfect leftover-for-breakfast option.
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Toss the shredded pork in enchilada sauce.
Stir cheese into hot grits until melted; season with salt and pepper to taste.
Top the grits with the pork mixture, then add black olives and cilantro on top.
Serve and enjoy!
Feel free to customize the dish by adding jalapenos, tomatoes, or avocado chunks for extra flavor.
This dish is even better as leftovers, making it a great breakfast option the next day.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly if you don't have time to make homemade sauce.
What type of cheese works best for this recipe?
Sharp white cheddar, such as Cabot Farmhouse Reserve, is recommended for its rich flavor.
Can I use instant grits for this recipe?
Yes, instant grits can be used if prepared according to package directions.
Can I substitute pork with another protein?
Yes, shredded chicken or beef can be used as a substitute for pork.
How can I make this dish spicier?
Add diced jalapenos or a dash of hot sauce to the pork mixture for extra heat.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
