Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish
January is when my kitchen smells like two things at once: oranges peeled over the sink and a pot that’s been doing the slow work all afternoon. This recipe came from chasing that feeling—Sunday supper comfort—with a little Charleston fine-dining polish.
Growing up in my grandmother’s Atlanta kitchen, pork shoulder meant patience. It meant she’d lift the lid just to “check on it,” like the pot needed encouragement. Years later, I started braising it with winter citrus—navels, satsumas, whatever’s sweetest—and a whisper of fish sauce. Not enough to shout, just enough to deepen the pork the way a good ham hock does in greens.
What makes this dish special to me is the whole-plant respect. That pickled collard stem relish is the crunchy counterpoint nobody expects, made from the part most folks toss. Over Carolina Gold grits—nutty, buttery, proud—it turns into something familiar and brand new.
Make it yours: swap oranges for grapefruit, add a pinch of chile flake, or stir a spoonful of pot liquor into the grits. And don’t rush the braise—let time do its seasoning.
Featured Recipe
Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish
In January, when citrus is at its brightest and greens are still sweet from the cold, I love cooking something that feels like Sunday supper but tastes like a new chapter. This is pork shoulder braised with winter oranges, a whisper of fish sauce, and warm spices, spooned over buttery Carolina Gold grits and finished with a crunchy relish made from the collard stems most folks toss away.
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Ingredients
- 3.5 lb Bone-in pork shoulder (Boston butt), cut into 3–4 large chunks(Bigger pieces stay juicy; trim only excess hard fat)
- 2.5 tsp Kosher salt(Plus more to taste)
- 1.5 tsp Black pepper
- 2 tbsp All-purpose flour(For light dredge (optional but helps browning))
- 2 tbsp Neutral oil (grapeseed/canola)
- 1 Yellow onion, sliced(Medium)
- 2 stalks Celery, sliced
- 6 cloves Garlic, smashed
- 1 tbsp Tomato paste(Adds depth without tasting “tomato-y”)
- 2 tsp Fish sauce(My quiet Southern umami trick)
- 1 Cinnamon stick(Or 1/2 tsp ground cinnamon)
- 3 Whole cloves(Or a pinch ground clove)
- 2 Bay leaves
- 6 sprigs Fresh thyme
- 1 tbsp Orange (navel), zest(From 1 orange)
- 1 cup Orange (navel), juice(Fresh squeezed; about 2–3 oranges)
- 0.5 cup Grapefruit juice(Ruby red if you can find it)
- 2 cups Chicken stock(Low-sodium preferred)
- 1 tbsp Apple cider vinegar
- 2 tbsp Unsalted butter(For finishing braise)
- 1 cup Carolina Gold grits (or stone-ground grits)(Not instant)
- 3 cups Water(For grits)
- 1 cup Milk(Whole milk preferred)
- 3 tbsp Unsalted butter (for grits)
- 0.75 cup Sharp cheddar, grated(Optional but highly recommended)
- 1 large bunch Collard greens(Leaves for serving; stems reserved for relish)
- 1 tbsp Neutral oil (for greens)
- 2 cloves Garlic, sliced (for greens)
- 0.25 tsp Crushed red pepper(Optional)
- 1.5 cups Collard stems, finely diced(From the bunch you’re using)
- 0.5 cup Rice vinegar
- 0.5 cup Water (for relish brine)
- 2 tbsp Sugar
- 1.5 tsp Kosher salt (for relish brine)
- 1 tsp Mustard seeds
- 1 tsp Fresh ginger, finely grated(Brightens the relish)
- 1 tsp Orange zest (for relish)
Instructions
- 1
Heat oven to 325°F. Pat 3.5 lb Bone-in pork shoulder (Boston butt), cut into 3–4 large chunks dry and season all over with 2.5 tsp Kosher salt and 1.5 tsp Black pepper. If you want extra-brown edges, dust lightly with 2 tbsp All-purpose flour and shake off excess.
10 min
Tip: Big chunks are easier to brown and less likely to dry out than small cubes.
- 2
In a Dutch oven over medium-high heat, add 2 tbsp Neutral oil (grapeseed/canola) and brown 3.5 lb Bone-in pork shoulder (Boston butt), cut into 3–4 large chunks well on all sides, working in batches if needed. Transfer pork to a plate.
15 min
Tip: Don’t rush the sear—color is flavor, and it’s the foundation of a good braise.
- 3
Lower heat to medium. Add 1 Yellow onion, sliced and 2 stalks Celery, sliced, scrape up browned bits, and cook until softened. Stir in 6 cloves Garlic, smashed and 1 tbsp Tomato paste; cook 1 minute until the paste darkens slightly.
8 min
Tip: That little ‘brick red’ moment on the tomato paste builds a roasted depth without adding heaviness.
- 4
Add 2 tsp Fish sauce, 1 Cinnamon stick, 3 Whole cloves, 2 Bay leaves, 6 sprigs Fresh thyme, and 1 tbsp Orange (navel), zest. Pour in 1 cup Orange (navel), juice, 0.5 cup Grapefruit juice, 2 cups Chicken stock, and 1 tbsp Apple cider vinegar. Bring to a simmer.
5 min
Tip: The citrus should smell bright, not bitter—avoid too much pith when zesting.
- 5
Return 3.5 lb Bone-in pork shoulder (Boston butt), cut into 3–4 large chunks (and any juices) to the pot. Cover with a lid and braise in the oven until fork-tender and shreddable.
180 min
Tip: Start checking at 2.5 hours; every shoulder has its own schedule.
- 6
While the pork braises, make the pickled collard stem relish: bring 0.5 cup Rice vinegar, 0.5 cup Water (for relish brine), 2 tbsp Sugar, 1.5 tsp Kosher salt (for relish brine), 1 tsp Mustard seeds, 1 tsp Fresh ginger, finely grated, and 1 tsp Orange zest (for relish) to a simmer. Add 1.5 cups Collard stems, finely diced, simmer 2 minutes, then pour into a jar/bowl to cool.
10 min
Tip: Cooling in the brine keeps the stems crisp. This relish gets even better overnight.
- 7
Make the grits: bring 3 cups Water and 1 cup Milk to a gentle simmer. Slowly whisk in 1 cup Carolina Gold grits (or stone-ground grits). Reduce to low and cook, stirring often, until tender and creamy.
35 min
Tip: Stone-ground grits like patience; stir more often near the end to prevent scorching.
- 8
Finish grits with 2 tbsp Unsalted butter and (optional) 0.75 cup Sharp cheddar, grated. Season with Kosher salt and black pepper. Keep warm on the lowest heat, loosening with a splash of water or milk if needed.
5 min
Tip: Grits should flow like lava, not sit like mashed potatoes.
- 9
Cook the collard leaves: strip leaves from 1 large bunch Collard greens remaining stems (you already used stems for relish), stack and slice into ribbons. In a skillet, warm 1 tbsp Neutral oil (for greens), add 2 cloves Garlic, sliced (for greens) and 0.25 tsp Crushed red pepper, then add 1 large bunch Collard greens with a pinch of salt and a splash of water. Cover and steam-sauté until tender and glossy.
12 min
Tip: January collards are sweeter—taste before you add extra salt.
- 10
Finish the pork: remove pot from oven. Transfer 3.5 lb Bone-in pork shoulder (Boston butt), cut into 3–4 large chunks to a board and shred. Skim excess fat from braising liquid if needed. Simmer the liquid on the stove 5–10 minutes to thicken slightly, then swirl in 2 tbsp Unsalted butter. Return pork to the pot and toss in the glaze.
15 min
Tip: Butter at the end makes the sauce taste ‘restaurant’ without being fussy.
- 11
To serve: spoon Carolina Gold grits (or stone-ground grits) into bowls, add a nest of 1 large bunch Collard greens, top with citrus-braised pork, and finish with a generous spoonful of pickled collard stem relish.
5 min
Tip: That relish is the spark—don’t be shy with it.
Chef's Notes
This one comes from my grandmother’s habit of saving everything that still had a story left in it—ham bones, pot likker, the last spoon of pickle brine. January in Atlanta meant oranges on the counter, greens on the stove, and something braising slow enough to make the whole house breathe. My chef’s touch is the citrus-and-fish-sauce braise (it reads like sunshine, but it eats like comfort) and the collard stem relish—because I can’t stand throwing away the crunchy part of a good green. If you’ve got leftovers, tuck the pork into a biscuit the next morning and spoon the relish right on top.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.