Slow-Smoked Heritage Pork Shoulder

...With crispy cheddar-apple grits, creamy braised collards, and pickled onions.

Our local pork shoulder (from Steve’s Meat Market in De Soto, which sells meat from Kansas and Missouri) is slow-smoked until extremely tender, and served with two Southern classics: collards and grits.

And the grits! These grits are lavished with attention: mixed with cheddar, apple, and bechamel sauce, formed into cakes, and then griddled, so the outside is crispy and the inside is melting and soft. Gently acidic pickled red onions finish the dish. Any hearty red wine will go nicely here; try a carmenere.