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Dutch Oven Smokey Pulled Pork with Crispy Cheese Polenta Squares

Posted Feb 08 2012 10:16pm

How’s that for a mouthful? (Literally).

It’s safe to say our Super Bowl party was a hit, all thanks to our spread:

The wings and fries on the corner of the table were made fresh by Buxton, who assumed the position of Fry Master for the night.

The pulled pork that Corey and I made came out perfectly.  The inspiration behind what we ended up making for the main course came from an amazing BBQ place here in Orlando called 4Rivers.   They have a dinner called “The Six Shooter” which is cheese grits topped with pulled pork, topped with cole slaw, and it is to die for.

I used Pampered Chef Smokey Barbecue Rub as one of the seasonings for the meat, but you could certainly use any barbecue rub for pork that you happen to have.

Instead of cheese grits, I made cheesy polenta squares and fried them up in a skillet just before serving.  The pulled pork went on top, finished off with homemade coleslaw from this recipe. 

Smokey Pulled Pork

Servings: 10-12


2.5 lbs. pork butt

1 cup light beer

1/2 cup white vinegar (or apple cider vinegar)

1/2 cup water

2 tablespoons chopped garlic

2 tablespoons Pampered Chef Smoky Barbecue Rub (or any other BBQ rub for pork)

1/3 cup dark brown sugar

1/2 tablespoon salt

2 teaspoons black pepper


Preheat oven to 350 degrees. Place meat in dutch oven and rub with the brown sugar, spice blend, salt and pepper.  In a bowl, combine the beer, water, vinegar and garlic, then pour into the dutch oven.  Bring to a boil, place the lid on the pot and put in the oven for 2 1/2-3 hours (or until the meat pulls easily away from the bone with a fork.  Allow meat to cool and rest for 30 minutes, then shred using two forks.  Top with BBQ sauce and serve.

Crispy Cheese Polenta Squares

Servings: 9


1 cup cornmeal

2 cups reduced-fat milk

1 1/2 cups shredded cheddar cheese

1/2 onion, chopped

1 teaspoon salt

1 teaspoon garlic powder


Put a pot on medium heat.  Spray with nonstick spray, then add onion and cook for 2 minutes.  Add milk, bring to a boil.

Slowly pour in the cornmeal while stirring continuously (best to use a wooden spoon).  Add the salt and garlic powder, and continue stirring until the mixture is thick and pulls away from the sides.  Lower the heat and add the cheese in handfuls while stirring.  Remove from heat when cheese is melted.

Quickly pour the mixture into a sprayed baking dish.  Use a spatula to evenly distribute the mixture (should come up the side of the dish 1 1/2 inches).  Place in the fridge for at least 1 hour.

Just before serving, cut into squares.  Heat a skillet over medium heat, spray with nonstick spray, and cook polenta squares in batches until browned on both sides (about 1 1/2 minutes per side).

I piled my plate with as much as I could fit:

mock 4rivers six shooter recipe

Everything was delicious!  Everyone agreed that they liked the pork because it wasn’t the typical overly-sauced pulled pork that you normally get.  It’s more of a add-your-own-sauce kind of recipe.

In other news, today has been dominated by Valentine’s treats:

We had a Valentine-themed event at work today, and my contribution was red velvet cupcakes.

I made one a couple many trips to the food table for these cookies.  I’m a sucker for themed treats.

Other meals of the day:

Food for Life Rice Almond bread , hardboiled eggwhite (I ate another one on the side), and a slice of melted cheddar cheese.

Organicgirl Super Greens , quinoa with goat cheese, leftover pulled pork and coleslaw with a drizzle of BBQ sauce.  2% Mango Chobani on the side.

And now, I must excuse myself to go and mentally prepare for the enriching, educational, good-for-humanity television program that owns my soul:

They’re baaaaack!

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