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Yield: 6 to 8 (pork), polenta serves 4 (but is easily multiplied!)
Maple Chipotle Pork with Polenta
Cook Time:
10 hrs
  • 1 (4-pound) pork shoulder roast
  • 2 teaspoons coarse salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves, minced
  • 1 chipotle pepper, diced
  • 1 tablespoon adobo sauce from can of chipotles
  • 1/4 cup maple syrup
  • 4 cups low-sodium chicken stock
  • 3/4 cup polenta, coarse grind cornmeal
  • 2 tablespoons unsalted butter
  • 4 ounces pecorino Romano cheese, freshly grated
  • 2 ounces fontina cheese, freshly grated
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • for topping: sliced green onions, fresh cilantro, sliced radish, fresh lime wedges, extra parmesan for sprinkling
  1. Place the pork shoulder in the slow cooker and cover it with the salt and pepper, turning a few times to coat. Add the minced garlic cloves, chipotle pepper, adobo sauce and syrup. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
  1. 30 minutes before serving the pork, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 30 minutes. If at any time the polenta looks parched, dry or too thick, add in some extra chicken stock ¼ cup at a time. After 30 minutes, stir in the butter, cheese, salt and pepper. Taste and add more seasoning or cheese if desired.

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