Pork Pibil with Swiss Chard and Cumberland Cheese Grits
I visited the farm mobile from Riverview Farms in Peachtree Corners last Wednesday and was pleasantly surprised at the bounty. They offer an array of produce, meat, cheese, bread, grains, prepared sauces, pastas and eggs. The Swiss chard was so fresh that it jumped out at me and I just had to try it. I also purchased their organic, stone-ground grits, a lovely Cumberland cheese from Sequatchie Cove Creamery and Riverview Farms prepared Fire-Roasted Tomato & Chile Salsa (medium hot). I decided to make Pork Pibil with Swiss Chard and Cumberland cheese grits. I purchased my pork shoulder, achiote paste, Mexican oregano, limes and garlic from the Guadalajara Supermarket. They have an excellent butcher on staff. Pork Pibil is one of those dishes where everyone has their own secret recipe. I keep it simple and easy, and it is always delicious. Needless to say with this recipe, there was nothing left on everyone’s plate; even my picky teens ate their greens!
4 lbs. boneless pork shoulder
half of a 3.5 oz pkg. of achiote paste
½ cup of orange juice
¼ cup of lime juice
1 tbsp. of Mexican oregano
4 cloves of garlic minced
Blend everything except the pork in a blender until smooth. Immediately rinse the blender. Achiote paste stains easily. Pour into a large Ziploc bag and add the pork. Refrigerate overnight. Place the pork in a Dutch oven and pour the marinade over the pork. Cover the top of the pot with parchment paper, then aluminum foil, then add the lid. You want to create a seal that does not allow any steam to escape. Cook in a 325-degree oven for 4-5 hours until fork tender and pulls apart easily. When done, pull the pork out of the sauce and let it rest for at least 10 minutes. Pour the au jus from the pot into a fat separator. Once pork has rested, pull apart into medium-size chunks, discard the fat and drizzle with defatted juice to keep moist.
Cumberland Cheese Grits
4 cups of water
1 tsp. of salt
1 cup of Riverview Farms organic grits
1 cup of grated Cumberland Cheese, rind removed
1 tbsp. of unsalted butter
Bring to a boil the 4 cups of water and salt in a medium saucepan. Slowly pour in the grits. Turn down to a slow simmer on medium low. Stirring constantly, cook for about 45 minutes until thick and creamy. Add cheese and butter and fully incorporate until both are melted. Salt to taste.
3 tbsp. of extra-virgin olive oil
½ of a large onion, halved and thinly sliced
4 large cloves of garlic, minced
2 tbsp. of ground roasted cumin
½ tsp. of red pepper flakes
2 bunches of Swiss chard, stems chopped finely and leaves cut into 1” ribbons
½ cup of chicken stock
2 tsp. of butter
Salt to taste
In a large stock pot over medium heat, add the olive oil and sauté the onions, garlic, cumin and red pepper flakes until onions are translucent, about 5 minutes. Add Swiss chard and cook until wilted. Add chicken stock and cover, stirring occasionally until stems are soft, about 5 more minutes. Add butter and salt to taste.
Topping – Riverview Farms Fire-Roasted Tomato &
Chile Salsa (medium hot)
Place the cheese grits on the bottom of your bowl, top with the Swiss chard and lay the pork along the side. Top everything with Riverview Farms Fire-Roasted Tomato & Chile Salsa. Enjoy!