I am always and forever a fan of things with adobo sauce, but I don’t think before this I had made polenta with chicken stock, and that’s another thing for the favorites list! So obvious, I don’t know how I hadn’t done it before!
Spinach! It’s…a green thing you can eat.
Ingredients:
Pork:
- 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 in adobo
- 1/4 cup maple syrup
Polenta:
- 4 cups low-sodium chicken stock
- 3/4 cup polenta
- 2 tablespoons unsalted butter
- 4 ounces Pecorino Romano cheese, freshly grated
- 2 ounces Fontina cheese, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Optional toppings: sliced green onions, fresh cilantro, sliced radish, fresh lime wedges, extra Parmesan for sprinkling
Coat the pork shoulder in salt and pepper on all sides, then place in a crockpot. Add the garlic, chipotle, adobo, and syrup, then cover and cook on low 8-10 hours.
Remove the cooked meat from the crockpot and shred with 2 forks, then return the meat to the crockpot and stir together with the liquid inside. Cook on high, with the lid off, until most of the liquid has been absorbed.
Meanwhile, to make the polenta, first bring the stock to a boil in a medium saucepan. Whisk in the polenta and reduce the heat to medium-low, continuing to stir until the mixture thickens and is well combined.
Reduce the heat further, to low, and cover. Cook, stirring occasionally, about 30 minutes, until the mixture is very soft, the liquid is all absorbed, and there are no more dry chunks. Stir in the butter, cheese, salt, and pepper, until the butter and cheese are melted in.
Serve the pork over the polenta, topping with the optional toppings as desired.
I did buy green onions, but I forgot to actually use them. Oh well.
Maple Chipotle Pork with Polenta
From How Sweet It Is.
Pork:
- 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 in adobo
- 1/4 cup maple syrup
Polenta:
- 4 cups low-sodium chicken stock
- 3/4 cup polenta
- 2 tablespoons unsalted butter
- 4 ounces Pecorino Romano cheese, freshly grated
- 2 ounces Fontina cheese, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Optional toppings: sliced green onions, fresh cilantro, sliced radish, fresh lime wedges, extra Parmesan for sprinkling
Coat the pork shoulder in salt and pepper on all sides, then place in a crockpot. Add the garlic, chipotle, adobo, and syrup, then cover and cook on low 8-10 hours. Remove the cooked meat from the crockpot and shred with 2 forks, then return the meat to the crockpot and stir together with the liquid inside. Cook on high, with the lid off, until most of the liquid has been absorbed.
Meanwhile, to make the polenta, first bring the stock to a boil in a medium saucepan. Whisk in the polenta and reduce the heat to medium-low, continuing to stir until the mixture thickens and is well combined. Reduce the heat further, to low, and cover. Cook, stirring occasionally, about 30 minutes, until the mixture is very soft, the liquid is all absorbed, and there are no more dry chunks. Stir in the butter, cheese, salt, and pepper, until the butter and cheese are melted in.
Serve the pork over the polenta, topping with the optional toppings as desired.
sparecake 