Pork Ragu with Polenta

By chbounds

I served this over a baked potato, but will try it with polenta

Ingredients

• 2 T. Canola oil
• 1 (3 lb.) boneless pork shoulder roast (Boston butt) trimmed
• 1 T. kosher salt, divided
• 1 tsp. freshly ground black pepper
• 2 T. minced garlic
• 2 T. chopped fresh rosemary
• 2 T. chopped fresh oregano
• 6 medium shallots, halved lengthwise
• 1/2 c. tomato paste
• 1 1/2 cup dry red wine
• 1 c. unsalted chicken broth
• 3 T. Dijon mustard
• 1 (28oz) can unsalted whole peeled plum tomatoes, undrained
• 2 cups stemmed chopped kale
• 1 T. red wine vinegar
• 8 cups water
• 2 cups stone-ground polenta

Preparation

Step 1

1. Heat oil in a large skillet over medium high heat. Rub pork evenly with 2 tsp. salt and pepper. Add pork to pan. Cook 5 minutes, turning to brown on all sides. Place pork ina slow cooker.

2. In pan drippings, add garlic, rosemary, oregano, and shallots and cook 3 minutes on medium until shallots are tender and garlic is fragrant. Add tomato paste. Cook 1 minutes, stirring constantly. Add wine; bring to a boil. Cook 5 minutes or until reduced by half.

3. Combine chicken stock and mustard in a 1-cup glass measure, stirring with a whisk until smooth. Add stock mixture to pan and bring to a boil. Add stock mixture to slow cooker.

4. Add tomatoes to slow cooker, gently mashing with a spoon. Cover and cook on LOW for 7 hours or until pork is very tender. Place pork on cutting board. Shred into large pieces with two forks.

5. Increases low cooker temperature to HIGH. Stir in remaining 1 tsp salt, shredded pork and kale. Cover and cook on HIGH 5 minutes or until kale is tender. Stir in vinegar.

6. Bring 8 cups water to a boil in a large saucepan over high. Gradually add polenta, stirring with a whisk. Reduce heat and simmer 20-30 minutes or until thickened. Serve ragu over polenta