Slow Roasted Pork with Polenta is easy to make and perfect for a cold night. Every bite is comfort food. Serve it with your favorite side vegetables for the perfect winter meal!
Ingredient
– 1 boneless pork shoulder– Salt and freshly ground pepper– 1 teaspoon mild paprika– 4 cloves garlic – 2 cups packed fresh flat-leaf parsley leave– 1/2 cup fresh sage leave– 1/4 cup fresh rosemary leave– 2 tablespoons fresh thyme leave– 1/4 cup extra-virgin olive oil– Salt and freshly ground pepper– 1 large onionPOLENTA– 1 cup medium or fine cornmeal– 1 teaspoon salt– 2 Tablespoons butter– 2 Tablespoons Parmegiano Reggiano
Direction
1
PORK Rub pork with one smashed garlic clove, 1 teaspoon paprika, and 1 tablespoon salt and pepper. Use plastic zip bags or containers. Place in fridge overnight or for a few hours before cooking.
2
Start with a 300-degree oven. Sharply cut pork fat (not meat) into diamonds. Process remaining garlic and herbs. Add oil slowly and pulse until thick paste. Rub pork with 1 tbsp salt and pepper.
3
Put onion slices in foil-lined Dutch oven or roasting pan. Add 1 1/2 cups water to pan with pork fat-side up on onion halves. Rub 1 tablespoon olive oil on pork. Roast meat for 3 hours under foil or a Dutch oven lid until tender.
4
Cook 1–1.5 hours more without foil or lid until meat is fork-tender. A meat thermometer should read 160 F after 30 minutes per pound. Let pork rest 15 minutes after baking before slicing.
5
Keep pan juices and carefully place pork in a large bowl. After cooling, discard large fat pieces and shred meat into bite-size pieces with two forks. Return shredded pork to pot with juices. Cut your pork into larger pieces on a cutting board like we did.
6
Make polenta in the last 30 minutes of pork cooking. Boil 3 cups water in a heavy saucepan. Add 1 tsp salt. Slowly add cornmeal.
7
Stir often and scrape the pan as the mixture thickens (30 minutes) and cornmeal tenderizes on low heat. When polenta is tender, creamy, and thick, remove from heat.Turn off heat. Make butter melt. Taste Parmegiano Reggiano.
8
Reduce heat to lowest setting, cover pot, and keep warm for up to 1 hour before serving. Place the pork on a serving plate or clean cutting board. Put pork and juices in the middle.