Time for some Louisiana cuisine. Oh my, this was spicy! It was super yummy though! No matter how much it hurt, you kept going back for another bite. This was the first time for me to make pork butt/shoulder, and I was a little hesitant about it. Upon opening the package, I realized there was some bone I had to cut around and it seemed extremely tough. I even had trouble butchering it up. By the time it simmered for almost 2 hours, it was practically falling apart in the pot. The grits were oh so creamy too! Great combination. This ended up being one of Mark's favorites so far.
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