Smoked Gouda Cheese Grits: Add water, 3 tbsp butter and salt to a large pot and bring to a boil. Whisk in grits and let them cooking, stirring consistently until grits are cooked through. Add heavy creamy, mascarpone, smoked gouda and hot sauce and stir until grits melted. Season with salt and pepper, adding more heavy cream if the grits are too thick. Finish with the remaining butter and keep hot until serving.
Pimento Cheese: Add cream cheese, duke's mayonnaise, chopped pimentos, grated red onion, chopped green onion, smoked paprika and franks hot sauce in a medium bowl and mix until creamy. Add in gruyere and cheddar and set entire mixture in the fridge for at least one hour.
Final Dish: Line the bottom of the bowl with 1 cups smoked gouda grits. Top with 1/2 cup pulled pork, a drizzle of the apple butter bbq sauce, 1 sunny side egg and a sprig of thyme for presentation. Serve immediately.
Apple Butter BBQ Sauce: Combine apple butter, barbecue sauce, and sriracha in a small bowl and mix. Place mixture in a squirt bottle and set aside.
Pulled Pork: Mix paprika, brown sugar, chili powder, garlic powder, seasoned salt, salt and pepper in a small bowl. Dry the pork butt and pat the outside, covering it with the spice blend. Heat a cast iron to medium high, place the seasoned pork butt, fat side down, and brown for 5 minutes. Repeat on all sides, adding oil if needed then remove pork butt from heat. Add vidalia onions and a pinch of salt to the cast iron and stir, cooking for 5 minutes or until onions begin to soften. Add vinegar and deglaze the pan using a spatula. Then, add sweet tea and pour the mixture into the bottom of a slow cooker. Add browned pork butt, place on low setting, and cook for at least 8 hours or until pork is tender and falling apart. Shred meat and keep in the cooking liquids.
About this recipe:
Sweet Tea Pulled Pork Over Smoked Gouda Cheese Grits with Spicy Apple Butter BBQ Sauce and Pimento Cheese