Pork Ragu with Polenta
Fall / Winter / Avocado Oil / Cook / Main Dish /
This hearty slow-cooker recipe for Pork Ragu with Polenta is sure to satisfy in the cooler months. Our recipe calls for our LouAna Avocado Oil. Its mildy nutty flavor will complement so many of your dishes! Find out where to buy LouAna Avocado Oil by using our Product Locator.
PREP, COOK, TOTAL TIME
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 7 hours, 20 minutes
2 tablespoons LouAna® Avocado Oil
1 (2 lb.) boneless pork shoulder roast (Boston butt), trimmed
1 tablespoon kosher salt, divided
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 ½ tablespoons chopped fresh rosemary
1 ½ tablespoons chopped fresh oregano
6 medium shallots, halved lengthwise
¼ cup unsalted tomato paste
1 cup dry red wine
2/3 cup unsalted chicken stock (such as Swanson® brand)
2 tablespoons Dijon mustard
1 (28 oz.) can unsalted whole peeled plum tomatoes, undrained
3 cups stemmed chopped lacinato kale
1 tablespoon red wine vinegar
8 cups water
2 cups stone-ground polenta
Heat LouAna Avocado Oil in a large skillet over medium-high heat. Rub pork evenly with 2 teaspoons salt and pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pork in a 5- to 6-quart slow cooker (do not wipe out pan).
Return pan to medium heat. Add garlic, rosemary, oregano, and shallots to drippings in pan; cook 3 minutes, stirring occasionally, until shallots are tender and garlic is fragrant. Add tomato paste; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 5 minutes or until reduced by half. Combine chicken stock and mustard in a 1-cup glass measure, stirring with a whisk until smooth. Add stock mixture to pan; bring to a boil. Add stock mixture to slow cooker. Add tomatoes to slow cooker, gently mashing with a spoon.
Cover and cook on low heat for 7 hours or until pork is very tender. Place pork on cutting board. Shred into large pieces with two forks. Increase slow cooker temperature to high. Stir in remaining 1 teaspoon salt, shredded pork, and kale.
Cover and cook on high for 5 minutes or until kale is tender. Stir in vinegar. Bring 8 cups of water to a boil in a large saucepan over high heat. Gradually add polenta, stirring with a whisk. Reduce heat and simmer 20 to 30 minutes or until thickened. Serve rags over polenta.