Get me on the court and I'm trouble

Last week I messed around and got a triple double meat 'n three*:
I was challenged by these kids to come up w/ a meat 'n 3, which was a challenge, never having had a proper meat 'n 3 myself. So my interpretation was maybe a little bit like an Irish pub in Tokyo, or something. I did braised pork shanks for the meat, and Daniel Boone grits, Lee Bros. Sunday collards, dandelions and sidemeat.* It turned out pretty well, save that the shanks wanted to fall apart, and presented sort of Flinstony. I think next time, I might try removing the skin (these came skin-on), brasing meat, and making skin crispy, then putting the braised meat back inside the shank.
*The impact of Papi peeping out from the apron has me thinking of getting the same image as a chest piece.
**Thus, both of the greens were prepared with pork. I think that was a good choice.

Comments

[TWM]

**Greens without pork is like a day without sunshine.

[Rose's Lime]

Why don't the grits have meat in them? Or do they?