Slow Cooker Braised Pork With Polenta

Cooking for Kids

I love using the slow cooker to make dinner for my nanny family. The kids come home from school, and the parents from work, with a house filled with a warm welcoming aroma of the dinner they are about to be served. I found this delicious recipe in Cooking Light magazine. To soak up the rich sauce you can always use mashed potatoes or grits instead of polenta.

You Will Need:

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

What to Do:

1. 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.

2. 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.

References:

Recipe from Cooking Light Magazine, January/February 2015

Photo by Stephanie Felzenberg