Haystack Mountain goat cheese gets stirred into grits to make a creamy, cheesy base. Pulled pork bathed in barbecue sauce and a melange of spring vegetables fill out the rest of this uber-delicious dish, which can be served for breakfast, brunch or lunch.
FOR CAROLINA JUS
- Add all ingredients into a medium saucepan and whisk gently to incorporate.
- Cook on medium heat for 15 to 20 minutes. Set aside and cool
FOR THE CHEESY GRITS
- Bring chicken stock to a rapid boil in a heavy saucepan and gently stir in grits.
- Simmer, covered, 5 to 7 minutes or until thickened, stirring occasionally.
- Remove from heat and slowly stir in heavy cream and goat cheese. Season with salt and pepper. Reserve for plating.
- On a flattop, heat the pulled pork until the edges are crisp and the meat is heated through.
- While the pork is heating, pour the vinegar into the quart of simmering water and swirl the water.
- Add salt, crack the egg into a separate bowl and then gently tip it into the simmering water. Let the egg cook until the white is set and the yolk is soft, around 3 minutes. Remove with slotted spoon and drain on paper towels.
FOR THE SPRING VEGETABLES
- In a mixing bowl, combine fava beans, peas, shaved fennel, shallots, mint and pea shoots
- Drizzle herb oil and lemon juice and toss until coated.
- Divide grits into four dishes.
- Place pulled pork on top of the grits. Dress with the Carolina Jus.
- Divide dressed vegetables among the four dishes equally, and serve right away.