Pulled Pork:

Season pork shoulder with salt, pepper, cumin, and chili powder. Sear on all sides. Add the rest of the ingredients, and set the instant pot to pressure cook on high for 1 hour. Let natural release for 15-20 minutes.

When done, shred the pork and set aside.

Alternate cooking method: Follow the above preparation steps (seasoning, searing, and adding all ingredients), except in a pot in place of the pressure cooker. Bring the liquid to a boil. When ready, lower the heat and simmer for about 2 hours. Check on the pork every so often to make sure the liquid hasn't fully evaporated. Refill with water if needed. You will want to have at least 1/3 cup of the broth reserved for the collard greens.

Collard greens:

In a skillet on medium heat, add the vegetable oil. When the oil is ready, saute chopped bacon for 3 minutes, if using. Add garlic and onions. Saute for another 4-5 minutes.

Add the collard greens to the skillet. Season with salt and pepper. Add about 1/3 cup of the broth from the instant pot. Feel free to add just a little bit of the shredded pork as well. Cover and let simmer for roughly 5-10 minutes, until the collards are tender, but not overcooked.

Cheddar Grits:

Cook grits according to package directions. In addition to the grits, add a slab of butter and about 1/3 cup cheddar (or more if you’re feeling cheesy). 

To serve:

Spoon the grits to a bowl, topped with the collards, followed by the pulled pork. Enjoy!

Notes:

* You can serve this with mashed potatoes or rice in place of the cheesy grits. Rice and beans would be an excellent choice.

* Bacon is optional, but highly encouraged. You can also opt to use bacon grease only if you reserve it like I do. If you do use bacon grease, you will not need any oil. Or just omit the bacon and grease.

* Each package of grits comes with different instructions. Please follow the package directions.

Recipe Courtesy of Peter, @whonoms!