There are a lot of ingredients in this spruced-up comfort-food dish, but trust us, it's worth the effort for a weekend treat. The recipe from Michael Watz of Chicago was a finalist in our recipe contest.

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Ingredients

Directions

  • Trim fat from roast. In a small bowl, combine onion powder, garlic powder, smoked paprika and 1/4 teaspoon black pepper. Rub mixture over roast. Place roast in a shallow dish. Cover and chill at least 2 hours.

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  • In a 4-quart Dutch oven, brown roast on all sides in hot oil over medium heat.

  • Remove the roast from the Dutch oven. Add onion and garlic. Cook and stir 30 seconds or until fragrant but not brown.

  • Add 2 cups chicken broth, 1 cup milk, and the orange juice to the Dutch oven, scraping any browned bits up from the bottom. Add the remaining 1/2 teaspoon black pepper, the thyme and cumin. Bring to boiling. Return pork roast to the Dutch oven.

  • Carefully cover the pot tightly with foil and a tightly fitting lid. Roast in a 325° oven for 1 3/4 to 2 1/4-hours or until the pork roast is fork tender, adding chicken broth if needed to keep the roast half-submerged. Transfer roast to a shallow dish; keep warm.

  • Skim fat from cooking juices. Place the Dutch oven onto the stove top. Bring juices to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes or until reduced by nearly half. (Meanwhile, make the Cheesy Grits.)

  • To serve, shred pork into large pieces with two forks. Moisten the pork with some of the pan sauce. Serve pork over Cheesy Grits, garnished with sage leaves; pass the extra sauce.

Nutrition Facts

634 calories; 30 g total fat; 125 mg cholesterol; 1070 mg sodium. 46 g carbohydrates; 43 g protein;

Cheesy Grits

Ingredients

Directions

  • In a large saucepan melt butter over low heat. Add serrano and garlic and cook 2 to 3 minutes or until tender.

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  • Add chicken broth, milk, rosemary, and pepper. Bring just to a simmer over medium heat.

  • Add the grits in a steady stream; stirring constantly with a wooden spoon. Cook and stir 6 to 8 minutes or until the mixture thickens. Stir in cheese and snipped sage.

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Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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If you like, you can use whipping cream for an added richness, as that is what Michael uses.

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