Italian Braised Pork with Polenta Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jackie Plant
When ready to serve, just whip up a fresh batch of polenta. Pack any leftover pork in an airtight container and pop into the freezer for a quick and flavorful supper down the road.
Ingredients
- 1 tablespoon olive oil
- 1 (1 1/2-pound) boneless pork shoulder (Boston butt)
- 1/2 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 cups vertically sliced onion
- 1 cup sliced yellow bell pepper
- 10 garlic cloves, minced
- 2 (14.5-ounce) cans diced tomatoes, drained
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 cups water
- 1 cup 2% reduced-fat milk
- 3/4 cup instant polenta
- 1 tablespoon grated Parmesan cheese
Instructions
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 10 minutes, turning to brown all sides. Transfer pork to a slow cooker. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Transfer mixture to slow cooker. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, rosemary, and thyme. Cover and cook on LOW for 7 1/2 hours. Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes; turn off heat. Shred pork with 2 forks.
- Combine 2 cups water and milk in a saucepan over medium heat; bring to a boil. Reduce heat to low; add polenta, stirring with a whisk. Cook 4 minutes, stirring frequently. Remove from heat; stir in cheese and remaining 1/4 teaspoon pepper. Serve pork over polenta in shallow bowls.
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