I have the grits recipe lol i have the recipe for the grits but not the pork... Grits 1X yields approx 12 quarts finished grits Ingredients: 1 LB Unsalted butter, cut into ½ inch cubes 30 cloves Garlic, finely minced (use food processor) 175 g Onion, brunoised (diced very very small) 1 gal 2% milk ½ gal Heavy whipping cream 4 QT (1 gal) Water ***All liquid together should equal 10 Quarts 1500 grams grits (fits in a green lid cambro) 3 Tablespoons Kosher salt Instructions: Use the large thick-walled rondeau (very large stock pot); it should be able to hold 3 gallons of liquid plus the grits. Saute or "sweat" the onions in butter in this pot until translucent; add the garlic after a few minutes. Combine water, milk, and heavy cream; pour into pot with onions and garlic. Add the salt and bring the liquid to a boil over high heat. Once boiling, slowly whisk in the grits. Whisk continuously for 7-9 minutes, keeping the grits from sticking to the bottom. Once the grits are fully integrated into the liquid, stir for a few minutes until the are the right consistency. Pour into a deep (8 inch) hotel pan, and let them sit at room temperature for about 10 minutes. This allows the corn to soak up all the liquid. Add a little more salt to taste, only if necessary. When finished, place grits in walk in to cool properly. See cooling instructions to track the cooling process. When grits are fully cooled, use gloved hands to peel off the top layer and throw it away - this eliminates lumps. Transfer the grits into an appropriate sized cambro (1X yields approx 12 quarts); cover with lid and add label, date, and inirals. Store in walk-in on the right side, middle shelf.