Directions:

1. To Prepare Braised Pork Shoulder: Trim all fat and silver skin from pork shoulder. Remove silver skin. Cut pork shoulder into 6 oz steaks. Preheat braising pan or large skillet over medium-high heat and add oil. Add pork steaks. Sear steaks, turning to sear all sides to golden brown. Remove from pan and place into a baking dish. In a sauté pan, add onions, carrots, celery and garlic. Stir vegetables. Add salt and pepper. Sauté for 4 to 5 minutes until slightly softened. Add chicken stock and deglaze pan. Add bay leaf and thyme. Bring to a boil. Add milk. Stir to combine. Bring to a simmer. Remove from heat. Pour milk mixture over pork steaks to evenly coat. Cover pan with aluminum foil. Seal tight and place in a preheated 325 degree F. oven for 2 1/2 hours or until fork tender and cooked through. Remove pork steaks from oven. Reserve mirepoix. Strain braising broth from pan and pour into a sauté pan. Bring to a boil. Combine water and flour until smooth. Whisk into liquid to thicken sauce. Reduce heat. Stir in butter and mirepoix. Serve hot.
2. To Prepare Shaved Brussels Sprout Salad: Toss garlic with 1 teaspoon oil. Place on a sheet pan. Roast in a preheated 325 degree F. convection (375 degree F. standard) oven for 10 to 15 minutes or until lightly golden. Remove from oven. Place in a food processor, and puree until smooth. Or, finely mince roasted garlic. Combine remaining oil, sherry wine vinegar, white balsamic vinegar, sugar, salt and pepper. Whisk until well-blended. In a stainless-steel bowl, combine Brussels sprouts, shallots and cranberries. Mix well. Add vinaigrette. Toss to evenly coat. Set aside.
3. To Prepare Jalapeno Cheddar Grits: Cut off top of peppers and cut in half lengthwise. Remove seeds. Roast in a 350 degree F. oven just until tender. Let cool. Remove skin and seeds. Place in a food processor. Process until finely chopped. Or, hand mince peppers. In a saucepan, combine water and half & half. Bring to a boil. Gradually, whisk in grits. Reduce heat to simmer, stirring occasionally, for 10 minutes or until thickened. Stir in cheese, tabasco sauce and mince until well-combined. Serve hot.
4. To Prepare Braised Pork, Jalapeno Grits and Shaved Brussels Sprout Salad Plate: Evenly divide grits, and place 1 portion on center of serving plate. Place 1 piece of pork over grits. Pour 1/4 cup sauce over pork. Place 1 portion Brussels sprout salad next to pork. Enjoy.