World Famous Recipes

Our favorite use for left over Boston Butt, Roast, Pork loin. Left over chicken deboned is good too

1 large sweet onion, diced

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

1 1/2 cups thick barbecue sauce

1 1/2 cups beef broth

1 pound shredded Meat–your choice

Cheese Grits Crust Batter:

2 cups water

2 cups milk

1 cup quick-cooking grits

2 cups (8 ounces) shredded sharp Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon seasoned pepper

2 large eggs, lightly beaten

Bring water and milk to boil in a large saucepan; add grits, and cook,

stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper;

remove from heat.

Stir about one-fourth of grits mixture gradually into beaten eggs; add to

remaining grits mixture, stirring constantly.

Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture. Bake at

425° for 15 minutes.

Pie directions

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or

until golden brown. Stir in flour, and cook, stirring constantly, 1 minute.

Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3

minutes or until mixture begins to thicken.

Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a

lightly greased 13- x 9-inch baking dish.

Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

Pork Tenderloin Recipe