Italian Braised Pork with Polenta

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

Preparation

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.

Source:

http://www.myrecipes.com/recipe/italian-braised-pork-polenta