Braised Pork with Polenta

hnopdx

The Martha Stewart one that everyone liked.

2 tablespoons extra-virgin olive oil

2½ pounds boneless pork shoulder

Coarse salt and freshly ground pepper

1 large onion, finely chopped

3 garlic cloves, minced

1 celery stalk, finely chopped

¾ teaspoon fennel seeds

½ cup dry red wine

1 can (28 ounces) crushed tomatoes

1 small can diced tomatoes

Cooked polenta

Finely grated Parmigiano-Reggiano, for serving

Preheat a 5-to 6-quart slow cooker.

In a large skillet, heat oil over medium-high. Season pork with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to the slow cooker.

Reduce heat to medium; add onion, garlic, celery, and fennel seeds to skillet; cook until onion is softened, about 4 minutes. Add wine. Cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or on low for 8 hours).

Transfer pork to a cutting board. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce. Return shredded pork to slow cooker and stir to combine. Serve over polenta, sprinkled with cheese.

Was delicious w/o fennel seeds.

I added the small can of diced tomatoes for a little more texture.

Add garlic halfway through the onion/celery cooking time.

Also good over pappardelle for non polenta eaters.

Stove top: 3 to 4 hours on medium simmer.

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