South Carolina Grit Cakes with Smoked Pulled Pork

Introduction

Smoky, crispy, and bursting with Southern flavor, these Adluh Grit Cakes with Smoked Pork are a true South Carolina barbecue staple. Cooked entirely on the impressive Arteflame Grill, this dish showcases the beauty of reverse searing and fire-cooked elegance. Whether you're feeding a crowd or just your family, you'll love the crispy grit cakes served with tender, smoked pork perfection.

Ingredients

• 2 cups Adluh stone-ground grits
• 6 cups water
• 1/2 cup butter
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup sharp cheddar cheese, grated
• 2 lbs boneless pork shoulder
• 1/4 cup smoked paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp yellow mustard (as binder)
• Butter for griddle
• Your favorite BBQ sauce (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the fire bowl.
2. Stack dry firewood over the napkins and light the napkins.
3. Let the fire burn for about 20 minutes until the grill is ready for searing and cooking.

Step 2: Prepare the Pork Shoulder

1. Coat the pork shoulder lightly with yellow mustard as a binder.
2. In a bowl, mix together paprika, brown sugar, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture generously on all sides of the pork shoulder.
4. Place the pork on the flat griddle area closer to the edge to begin cooking low and slow.
5. Rotate and cover loosely with foil (optional) to retain moisture during cooking.

Step 3: Reverse Sear the Pork

1. Once the internal pork temperature reaches around 185°F, move it to the center grill grate to sear at 1000°F.
2. Sear each side for 1-2 minutes to get a bark and lock in juices.
3. Remove the pork when it reaches 195-198°F and let it rest (meat will continue to cook once off the heat).
4. Shred the pork and drizzle with your favorite BBQ sauce, if desired.

Step 4: Cook the Grits and Form the Cakes

1. Bring 6 cups of water to a boil in a pot (this step can be done ahead indoors).
2. Add salt and slowly stir in the grits. Cook until thickened (about 20 minutes), stir in butter, pepper, and cheese.
3. Allow grits to cool slightly, then shape into round cakes.
4. Place cakes on the hot flat griddle near the center, using butter underneath for crisping.
5. Cook each cake for about 4-5 minutes per side until golden brown and crisp at the edges.

Step 5: Assemble and Serve

1. Place each grit cake on a plate or serving tray.
2. Top with a generous portion of smoked pulled pork.
3. Add BBQ sauce or pickled onions for extra kick.

Tips

• Always let your meat rest to avoid drying it out — remove from grill when it’s 15°F below your target temperature.
• Butter provides better flavor than oil on the Arteflame griddle — don’t be shy!
• Cook the pork low and slow before searing to preserve tenderness.
• The Arteflame’s multi-zone griddle helps you manage different cooking temps perfectly — use it to your advantage!
• Cool your grit mixture before shaping to keep cakes intact on the grill.

Variations

1. Spicy Jalapeño Grit Cakes: Add diced jalapeños and pepper jack cheese into the grits for a spicy twist.
2. Maple Bacon Grit Cakes: Mix in crumbled cooked bacon and a touch of maple syrup into the grit batter.
3. Southern Greens Pulled Pork: Top pulled pork with sautéed collard greens cooked on the griddle in butter and garlic.
4. Pimento Cheese Grit Cakes: Stir in Southern-style pimento cheese into the grits instead of cheddar.
5. Carolina Gold BBQ Glaze: Add a South Carolina mustard-based BBQ glaze for tangy flavor.

Best pairings

• Grilled corn with honey butter (on the flat top)
• Pickled red onions or cabbage slaw
• Cold South Carolina sweet tea or a bourbon lemonade
• Grilled peaches for a sweet Southern finish

Conclusion

This South Carolina Grit Cakes with Smoked Pork recipe is your new go-to weekend grilling masterpiece — all cooked effortlessly on the Arteflame Grill. From juicy, bark-covered pork to crisp-on-the-outside grit cakes, it's BBQ elevated to new heights. No pan, no lid, just pure Southern flavor seared to perfection.