How to Make It
Mince 1 garlic clove, and set aside. Halve remaining 8 cloves. Make 16 small, deep cuts in roast, and insert garlic halves. Stir together granulated sugar, Italian seasoning, 2 teaspoons of the salt, and 1 1/2 teaspoons of the black pepper. Place pork in a large bowl; rub with sugar mixture. Cover and chill 8 to 24 hours.
Preheat oven to 325°F. Place pork on a rack in a roasting pan, and bake in preheated oven until meat shreds easily with a fork, 4 to 4 1/2 hours.
Meanwhile, stir together water and grits in a lightly greased 3- to 4-quart slow cooker. Let stand 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH until grits are tender and thickened, 2 1/2 to 3 hours, stirring every 45 minutes. Add cream and grated Parmesan, and whisk until cheese is melted. Stir in 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover and keep warm.
Remove pork from oven; let stand 15 minutes. Shred pork with 2 forks. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add kale, and cook, stirring constantly, until wilted and tender, about 3 minutes. Stir kale into grits. Wipe skillet clean.
Heat remaining 2 tablespoons oil in skillet over medium-high; add mushrooms and shallot, and cook, stirring constantly, until golden, 5 to 7 minutes. Add minced garlic, and cook 1 minute.
Add chicken stock and shredded pork, stirring and scraping to loosen browned bits from bottom of skillet. Cook until pork is thoroughly heated, about 3 minutes. Sprinkle with chopped fresh parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread warm grits on a large wooden board or warm piece of marble. Top with pork mixture. Garnish with crushed red pepper and additional Parmesan, if desired.