Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 20 ounce boston butt pork shoulder boneless trimmed (Boston butt) ( 1 pound )
• 28.5 ounce canned tomatoes whole canned
• 1.5 tablespoons canola oil divided
• 2 cups no-salt-added chicken stock divided
• 8 cups collard greens trimmed chopped
• 1 ounce cremini mushrooms chopped
• 1 tablespoon flour all-purpose
• 2  garlic cloves minced
• 1 teaspoon kosher salt divided
• 1.5 teaspoons lower-sodium soy sauce 
• 0.3 cup onion finely chopped
• 2 cups onion vertically sliced ()
• 0.5 cup quick-cooking grits uncooked
• 2 teaspoons sugar 
• 2 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• aluminum foil
• ziploc bags
• dutch oven
• cutting board

Directions

1. Preheat oven to 32
2. Heat a medium ovenproof saucepan over medium-high heat.
3. Add 1 1/2 teaspoons oil; swirl to coat.
4. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper.
5. Add pork to pan; cook for 8 minutes, browning on all sides. Discard oil from pan.
6. Add 1/2 cup water, 1/2 cup stock, and soy sauce. Cover and bake at 325 for 2 hours or until very tender.
7. Remove pork from pan; reserve liquid.
8. Place pork on a cutting board; cover with foil.
9. Let stand 10 minutes; cut into 4 slices.
10. While pork cooks, heat a Dutch oven over medium heat.
11. Add 1 1/2 teaspoons oil; swirl to coat.
12. Add sliced onion and 1/4 teaspoon salt; cook 2 minutes or until golden, stirring occasionally.
13. Add 1/2 cup water, 1/2 cup stock, greens, and sugar. Bring to a boil. Cover; reduce heat, and simmer 25 minutes or until tender, stirring occasionally.
14. Remove 1 cup tomato liquid from can; reserve remaining liquid and tomatoes for another use.
15. Combine 1 cup tomato liquid and flour in a medium bowl, stirring with a whisk.
16. Place a zip-top plastic bag inside a 2-cup glass measure.
17. Pour pork cooking liquid into bag; let stand for 5 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag.
18. Drain liquid into tomato mixture, stopping before fat layer reaches the opening; discard fat. Return the pan to medium-high heat.
19. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.
20. Add chopped onion and mushrooms; saut for 2 minutes.
21. Add tomato mixture to saucepan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes).
22. While gravy cooks, bring remaining 1 cup water, 1 cup stock, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to a boil in a medium saucepan. Gradually add grits, stirring constantly with a whisk. Reduce heat; simmer 5 minutes or until liquid is absorbed, stirring frequently.
23. Serve grits with gravy, pork, and greens.