Slow Cooker Italian Braised Pork with Polenta takes 8 hours to produce a finished product but it is outstanding. The pork is juicy and tender. The braising liquid is rich and savory. Served over freshly made creamy polenta this dish an absolute winner.
Slow Cooker Italian Braised Pork with Polenta
(Adapted from recipe courtesy of Cooking Light, January/February 2015)
Serves 4 to 6
1 Tbsp extra-virgin olive oil
1 (1 1/2 to 2-pound) boneless pork shoulder
Freshly ground black pepper
2 cups sliced onion
1 cup sliced yellow pepper
10 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, drained
1 Tbsp chopped fresh rosemary leaves
1 Tbsp dried thyme leaves
1 Tbsp balsamic vinegar
2 tsp Worcestershire sauce
3 cups 2% milk
3/4 cup cornmeal for polenta
1/4 cup grated Parmesan cheese
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Season the pork generously with salt and pepper. Add pork to the pan and brown all sides. Transfer the pork to a slow cooker. Add onion, yellow pepper, and garlic to the pan, saute for 5 minutes or until tender. Transfer the vegetables to the slow cooker. Add season with salt and pepper, add tomatoes, rosemary and thyme. Cover and cook on LOW for 7 1/2 hours. Add vinegar and Worcestershire. Cook, uncovered, for an additional 30 minutes. Turn off the slow cooker and shred the pork using two forks.
To prepare polenta, put milk in a medium-sized non-stick skillet; bring to a boil. Reduce heat to low; add cornmeal, whisking constantly to eliminate lumps. Cook 4 minutes. Remove from heat; stir in cheese and season with pepper.
Serve pork over polenta in shallow bowls with some of the braising liquid. Garnish with additional grated Parmesan.