Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4

Ingredients : 

2 cups chicken stock
1 cup water
1 cup quick-cooking grits
3 tablespoons unsalted butter
2 tablespoons minced garlic
1 medium onion, chopped
1 jalapeño pepper, stemmed, seeded, and chopped
1 teaspoon cayenne pepper
2 teaspoons red pepper flakes
1 tablespoon hot sauce
1 cup shredded Monterey Jack cheese
1 cup sour cream
Salt
Black pepper
2 eggs, beaten
⅓ cup half-and-half
3 cups leftover pulled pork (preferably smoked)

Directions :

1. Fill your Traeger Smoker with wood pellets and follow the manufacturer’s specific start-up procedure. At 350 degrees F/ 175 degrees C, preheat your Traeger smoker with its hood closed.
2. Add the chicken stock and water in a suitable saucepan, and boil them over high heat.
3. Add the grits and reduce the heat to low, then add the butter,garlic, onion, jalapeño, cayenne, red pepper flakes, hot sauce, cheese, sour cream, black pepper, and salt, then cook them for 5 minutes.
4. Temper the beaten eggs and incorporate them into the grits. Remove the saucepan from the heat and add the half-and-half and pulled pork.
5. Pour the grits into a greased grill-safe 9-by-13-inch casserole dish or aluminum pan.
6. Transfer this pan to the grill, close the lid, and cook for 30 to 40 minutes, covering with the pan with aluminum foil toward the end of cooking if the grits start to get too brown on top.
7. Serve warm.
Per Serving: Calories 393; Total fat 11.7g; Sodium 591mg; Total Carbs 16.4g; Fiber 4.3g; Sugars 6.6g; Protein
56.4g