Pulled Pork, Cheesy Grits, and Collard Greens: A Southern Feast Inspired by Saw’s Soul Kitchen

Let me take you back to a summer day when we rolled through Birmingham, AL, and stumbled upon a little BBQ joint with a line that snaked all the way outside. If you ever find yourself there, don’t miss Saw’s Soul Kitchen. My husband couldn’t resist ordering the special, and trust me, it was a flavor explosion! It had me so inspired that I had to recreate it at home—and spoiler alert: I think I nailed it (maybe even made it better!). Here’s how I make Pulled Pork, Cheesy Grits, and Collard Greens that is almost as good as the original.

What’s in This Delicious Southern Meal?

Imagine this: cheesy jalapeño grits topped with juicy, slow-smoked pulled pork, tangy collard greens, crispy onion straws, and drizzled with rich Alabama White Sauce. It was, without a doubt, the best meal he’s ever had, and that’s saying something! After some trial and error, I think I’ve finally got the recipe just right.

How to Make Pulled Pork, Cheesy Grits, and Collard Greens

Okay, I know what you’re thinking—it sounds super complicated. Five recipes in one meal? Yikes! But don’t worry! With a little planning and foresight, you can whip this up without breaking a sweat. Here’s my step-by-step guide to making this Southern feast efficiently:

1. Smoke the Pork: Start by smoking your pork butt for about 20-24 hours until it hits that magical internal temperature of 205°F. Once it’s done, remove it from the smoker and tent it with foil, letting it rest for at least an hour. For tips on perfecting that smoky flavor, check out my guide to smoking pork butt!
2. Whip Up the Alabama White Sauce: While the pork is smoking, mix together your Alabama White Sauce. Just combine all the ingredients, and let it chill in the fridge for at least an hour for the flavors to meld.
3. Make the Collard Greens: After you finish the sauce, it’s time for those collard greens. They need about 45 minutes of simmering on the stove, so start them right after the sauce.
4. Prepare the Onion Straws: Slice your onions for the crispy onion straws and soak them in buttermilk for at least 30 minutes before breading. This step helps them get nice and crispy!
5. Air-Fry the Onion Straws: After soaking, coat the onions in a seasoned flour mixture and air-fry them for about 12 minutes, flipping halfway through. They’ll be golden brown and oh-so-delicious!
6. Make Cheesy Jalapeño Grits: While your onion straws are air-frying, whip up your cheesy jalapeño grits. They only take about 10 minutes to prepare, so you can squeeze them in easily.

And just like that, your pork should be rested, and everything will be ready to go! The whole process (minus that long smoking time) took me only about an hour—the same amount of time you’d need to cook any other meal.

So, roll up your sleeves and get ready for a Southern feast that’ll have everyone raving!