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.
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
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