Cooking

1. Season pork shoulder on all sides with Cajun seasoning, garlic powder, onion powder and pepper. Remove any netting and set pork shoulder on top of onions in the slow cooker.

2. In a mixing bowl, whisk together 1 cup of chicken broth, 1 cup of heavy whipping cream, minced garlic and chopped sundried tomatoes.

3. Pour the sauce over the pork shoulder in the slow cooker.

4. Cook on low for 8 hours until the internal temperature reaches 145– 180 degrees F with a 3-minute rest.

5. Use two forks to shred the pork.

6. Combine 1 cup of chicken broth and 1 cup of heavy whipping cream in a medium sauce pot. Place a lid on top and bring it to a boil over medium-high heat.

7. Once boiling, stir in the quick cooking grits, and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.

8. Remove the grits from the heat and stir in the butter and pepper. Finally, stir in the shredded cheddar, one handful at a time, until fully melted into the grits.

9. Serve grits in a bowl topped with pulled pork. Garnish with green onion.