I always have some pork tenderloins in the freezer. They’re cheap, they are low in points, and they are just so easy to toss into the crock pot and forget about. There’s only one problem with these pork recipes – we always have so many leftovers. So of course, I need to keep some leftover pork recipes in my cookbook! Here’s one of my favorites, and really, sometimes the reason I make my simple pulled pork tenderloin is just so a few days later I can use the leftovers to make BBQ Pork and Grits.
BBQ Pork and Grits
Equipment
- Skillet, pot
Ingredients
- 1 cup grits
- 1 tbsp butter optional, can substitute margarine
- 1 cup cheddar cheese shredded works best
- 2 cups leftover pulled pork
- 1/2 cup BBQ Sauce
- salt and pepper to taste
- optional garnishes ex: fresh parsley, green onions
Instructions
- Cook grits according to package directions. Add butter if desired when adding grits.
- While grits are simmering, heat a sauce pan or skillet over medium heat. Add meat and BBQ sauce. Warm over low or medium low heat.
- Once grits are done or almost done, add in cheese a bit at a time. Stir until all of the cheese has melted and is well combined.
- Plate with divided grits, topped with BBQ pork meat. Garnish with fresh cracked black pepper and chopped parsley(optional).
Notes
Jump to nutritional information
Grits!
I hadn’t discovered grits until a few years ago when my husband and I took a long weekend in Savannah, Georgia. Well, I guess I shouldn’t say I discovered them then. I was aware of grits at least since My Cousin Vinny came out.
The hotel’s breakfast, in addition to the typical complimentary breakfast staples like yogurt, scrambled eggs, and cereal, included grits. Well, I was in the South so I gave them a try – and I loved it! After coming home, grits became a staple in my pantry and a frequent breakfast option. They are a bit of a splurge breakfast points wise, but I usually pair it with some 0-point eggs.
You don’t need to limit your grits to breakfast. If you are looking to add some carb or starch as a side dish, grits can be a great choice. Since they are corn, grits are gluten-free, making them an option if there are gluten or wheat sensitivities at your dinner table that would rule out pasta or bread options.
Of course, grits can be the basis of one dish dinners. A plate of freshly cooked grits, mixed with butter and cheese, and topped with some saucy protein and vegetables. Probably the best know version of this is shrimp and grits, another favorite of mine that I had for the first time in Savannah as well. But today, the shrimp is in the freezer and the pork is already cooked, so I’m pulling out those leftover pork recipes to whip up some BBQ pork and grits.
BBQ Pork and Grits
OK, one of the great things about leftover recipes is that a lot of the work is already done for you! The pork has been cooked. The pork has been shredded. Now it’s just adding a few quick ingredients to make it a full meal. So let’s get started!
First thing we need to do is to cook the grits. The type of grits you use is up to you. There are grits, quick grits, instant grits – which ever you use is a matter of personal preference. Personally, I tend to use the quick grits. Quick grits tend to take less than 10 minutes, as opposed to regular grits which can take up to 20. When it comes to instant grits, I’ve heard that the texture is, let’s just say not so pleasant, so I’ve never tried them. However, if you have had and like instant grits, feel free to use them.
Cook your grits according to the package directions. When adding the grits to the water, feel free to add butter to the grits as well. I add a little bit of butter, just a tablespoon. If you are counting points or bites, you can omit the butter, or substitute some form of margarine. The 11 points for this recipe include regular butter, so making the substitution will drop a point off the total.
While your water is coming to a boil and grits are simmering, heat a skillet over medium heat. When the skillet is warm, add the leftover pork to the pan and coat with barbeque sauce. Warm the meat and sauce over medium heat. Remember, your pork is already cooked, so you don’t want to cook it too long or at a high heat, or else it could dry out. If you want to add some liquid to the pan to keep it from drying out, you can add a little water of broth.
When the grits are almost done, add in some cheese. I usually use a sharp cheddar, or a mix of sharp and mild since my husband is not the biggest cheddar fan. Of course, feel free to mix it up a bit. Maybe add a little gouda or provolone if you want a smokier taste. Want a little kick? Think about some pepper jack cheese! Add the cheese and stir until it is melted and well combined with the grits. Season with salt and pepper to taste, if desired.
Once the grits are done and the pork is warmed, it’s time to serve. Start by plating the grits. I take a nice scoopful and like to spread it around the plate. Then top the grits with a portion of the pork and BBQ sauce. If you want to dress it up a bit, garnish the dish with some fresh parsley or green onions. Serve, enjoy, and be happy that you now probably have one less dish of leftovers taking up space in your refrigerator.
But What About the Veggies?
If you’re like me, you probably can’t do dinner without some type of vegetable. While I generally call my BBQ Pork and Grits a one pot meal, it is lacking greens. To be honest, since this is a leftover pork recipe, I tend to make this a leftover vegetable meal. If I’ve got leftover vegetables from earlier in the week, I serve it here. Or, if there’s vegetable I didn’t get to this week (even as a hardcore meal planner, it happens) I cook them up. When I last made this, I had half a bag of green beans left over from earlier in the week, so I just steamed them up as a side.
More Leftover Pork Recipes
Need more leftover pork recipes? Well, if you’ve made some pulled pork lately, you probably do. So, if there’s still some left after your pork and grits night, why not try a pulled pork hash?
Of course, if you want to add some more easy pork tenderloin recipes to your meal plan, try my Cherry Pork Loin or Mushroom Pork Tenderloin. Or, see if any of my meal plans feature pork tenderloins (some probably do)
Did you give it a try? If so, be sure to leave me a note, or take a picture and tag me on Instagram, Twitter, or Facebook!
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