Creole Style Pork and Grits
Ingredients
- 2½ lb. lean boneless pork butt
- 2½ tub no-salt Creole seasoning
- kosher salt
- Pepper
- 3 stalk celery
- 2 clove garlic
- 1 medium onion
- 1 can diced tomatoes
- 1 tbsp. Worcestershire sauce
- 2 bell peppers
- 1 c. instant or quick-cooking yellow grits or polenta
- Sliced scallions
- Hot sauce
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