Cheese Grits With Jerk Pork

To make the marinade: In a blender, purée the orange juice, rum, onion, vinegar, olive oil, peppers, garlic, thyme, lime juice, and brown sugar. Remove the pork from the brine and pat dry. Discard the brine. Using a fork or knife, poke holes in the pork butt and pour the marinade over the top. Cover and refrigerate the pork for 24 hours. Prepare a grill for indirect cooking over medium-low heat, 325°F [165°C]. Remove the pork from the marinade (reserve the marinade) and place on the cool side of the grill with the fat cap facing up. Cover the grill and cook, basting every 30 minutes with the reserved marinade, for roughly 2 1/2 hours, or until the internal temperature reaches 190°F [90°C] in the center and the juices run clear. Remove from the grill and let cool slightly.

To make the grits: In a medium saucepan over medium-low heat, combine the broth, milk, butter, and garlic powder (the liquid should have some flavor before adding the grits). Bring to a simmer. Increase the heat to medium-high and gradually add the grits, whisking continuously. Whisk until the grits are smooth and creamy but still toothsome, about 30 minutes. You can add more milk if they get too thick. Turn off the heat, add the cheese, and whisk in until combined. Season with salt and set aside, covered, until ready to use. When the pork is cool enough to hand shred, place some on top of a bowl of cheese grits, and serve warm.