Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish

Name: Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish
Prep time: 30 min
Cook time: 4 h 15 min
Total time: 4 h 45 min
Yield: 6 servings
Ingredients: 3.5 lb Bone-in pork shoulder (Boston butt), cut into 3–4 large chunks; 2.5 tsp Kosher salt; 1.5 tsp Black pepper; 2 tbsp All-purpose flour; 2 tbsp Neutral oil (grapeseed/canola); 1 Yellow onion, sliced; 2 stalks Celery, sliced; 6 cloves Garlic, smashed; 1 tbsp Tomato paste; 2 tsp Fish sauce; 1 Cinnamon stick; 3 Whole cloves; 2 Bay leaves; 6 sprigs Fresh thyme; 1 tbsp Orange (navel), zest; 1 cup Orange (navel), juice; 0.5 cup Grapefruit juice; 2 cups Chicken stock; 1 tbsp Apple cider vinegar; 2 tbsp Unsalted butter; 1 cup Carolina Gold grits (or stone-ground grits); 3 cups Water; 1 cup Milk; 3 tbsp Unsalted butter (for grits); 0.75 cup Sharp cheddar, grated; 1 large bunch Collard greens; 1 tbsp Neutral oil (for greens); 2 cloves Garlic, sliced (for greens); 0.25 tsp Crushed red pepper; 1.5 cups Collard stems, finely diced

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.

Marcus Stone

January 20, 2026·Updated March 11, 2026

Prep: 30 minutes

Cook: 4 hours 15 minutes

medium

dinner

southernwinter-citrusbraisegrits+1

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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.

Frequently Asked Questions

How long does Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish take to make?

Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish takes about 4 hours 45 minutes total. That includes 30 minutes of prep and 4 hours 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish?

The main ingredients are: Bone-in pork shoulder (Boston butt), cut into 3–4 large chunks, Kosher salt, Black pepper, All-purpose flour, Neutral oil (grapeseed/canola), Yellow onion, sliced, Celery, sliced, Garlic, smashed, Tomato paste, Fish sauce, Cinnamon stick, Whole cloves, Bay leaves, Fresh thyme, Orange (navel), zest, Orange (navel), juice, Grapefruit juice, Chicken stock, Apple cider vinegar, Unsalted butter, Carolina Gold grits (or stone-ground grits), Water, Milk, Unsalted butter (for grits), Sharp cheddar, grated, Collard greens, Neutral oil (for greens), Garlic, sliced (for greens), Crushed red pepper, Collard stems, finely diced, Rice vinegar, Water (for relish brine), Sugar, Kosher salt (for relish brine), Mustard seeds, Fresh ginger, finely grated, Orange zest (for relish).

What type of meal is Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish?

Citrus-Braised Pork Shoulder with Carolina Gold Grits & Pickled Collard Stem Relish is categorized as: dinner.

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