Whole Pork Shoulder & Cheese Grits Recipe


Chef Tom takes a little inspiration from the Carolinas and cooks up a whole pork shoulder and some cheese grits. Enjoy! Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://www.atbbq.com/thesauce/videos-smoked-whole-pork-shoulder-and-cheese-grits/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Smoke on Wheels Pork Marinade & Injection – https://www.atbbq.com/catalog/product/view/id/2740/
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning – https://www.atbbq.com/catalog/product/view/id/2561/
Plowboys BBQ Yardbird Rub – https://www.atbbq.com/plowboys-bbq-yardbird-competition-bbq-rub.html
Marinade Injector – https://www.atbbq.com/nsearch/?q=marinade+injector
Lodge 10″ Cast Iron Skillet – https://www.atbbq.com/lodge-logic-10-inch-cast-iron-skillet.html

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45 replies
  1. tim thompson
    tim thompson says:

    I love this channel but I don't understand why you only use branded rubs/sauces. Is this just to save time or are you being paid by these companies? I apologize if this is an overly hostile comment but I'm just curious that you put so much effort into the cooking and don't try to make your own recipes for rubs, sauces and injections.

  2. earthdog1961
    earthdog1961 says:

    DudeWho in the world soaks their grits ?
    I've been cooking grits since I was 6, and in 51 years never needed to soak them. WTF Brother?
    Plain Grits, Buttered Grits, Crackling Grits, Cheese Grits, Fried Grits, Grits & Eggs, Fish & Grits, Shrimp & Grits, Grits and anything, BUT "soaking Grits" ?
    I think you may have "Grits" confused with "Polenta" which can be soaked, or just boiled as one would do Cream of Wheat, or Oat Meal back in the old days. Grits, Oatmeal, Cream of Wheat, Ploenta . . . they are all porridges.
    Grits differ from "Polenta" in that Grits are made from dried ground Hominy Corn. Hominy Corn is basically a corn that has been processed with lime water to eliminate contaminates & bactirea, but it makes the corn swell to twice its size. Once dried, and then ground, the "meal" (hominy grits) can then be boiled and prepared in 20 to 30 minutes, a real time saver back in the antebellum south. (Quick Grits in five minutes? Yo! Butter them up!).
    Every thing you're discussing leads me to believe you have have been mislead about the difference between Polenta and Hominy Grits.
    The reason I know this tidbit of info is because 40 years ago, I used to volunteer as an actor at a heritage site called "The Georgia Museum of Agriculture & Historic Village", (formerly known as " The Georgia Agrirama"), a 19th-century living museum located in Tifton, Georgia, sort of like the famous "Colonial Williamsburg" . It opened on July 4, 1976, and is located "a stone's throw" from I-75, and the 8th Street exit. We actually had a waterwheel powered grist mill to grind corn and flour, as well as a sugar cane and molasses gin. Even had one of the original Eli Whitney cotton gins (and it still worked), and an old still where we made fake "Moonshine". (We'd offer samples and the visitors would get a free cup of Fresca 🙂 ).
    Anyway, great videos. Keep up the good job and take pride.

  3. Rick Ross
    Rick Ross says:

    Am I going nuts or is there a constant beeping going off in the background. Every time I watch these videos I'm walking around my house trying to figure out what the hell is beeping.

  4. Jason
    Jason says:

    another quality video! I stopped in last week and it was great to see the store! I have my first butt on the smoker using the rubs i picked up last week! can't wait to taste the finished product.

  5. ColonelK0rn
    ColonelK0rn says:

    I haven't tried grits with my pulled pork, nor have I cooked a whole pork shoulder. Thanks for giving me a new thing to try on the grill. I do have a question, my wife is allergic to apples, and with the Smoke on Wheels injection, you say it contains apple juice. Do you add the juice, or is it an ingredient?

  6. Harold Sarmiento
    Harold Sarmiento says:

    I really enjoy your recipes but I cannot replicate them because I don't have access to all the rubs you use on them. Could you try to build a rub from scratch? It will be easier for me. I live in the middle East and I am lucky to find pork but not the rubs that you mention in your videos. Thanks for sharing your knowledge!!!

  7. wuhtz
    wuhtz says:

    Hey Tom, love the videos I'm a big fan all the way from Australia. I found your channel a few weeks back and I've been blown away. Any chance your could do a video about curing your own bacon? Keep up the great work!

  8. crousvanis
    crousvanis says:

    Loved the channel guys, can I ask where you put the dampner on the 640 to get even heat throughout? Do you ever measure the temp with a probe on the top shelf or set it and have faith? I just bought one and would love to hear your thoughts!!!


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