Rating: 3.5 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

When ready to serve, just whip up a fresh batch of polenta. Pack any leftover pork in an airtight container and pop into the freezer for a quick and flavorful supper down the road.

Recipe by Cooking Light January 2015

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

hands-on:
30 mins
total:
8 hrs 15 mins
Yield:
Serves 6 (serving size: 1 1/4 cups pork mixture and 1/2 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

334 calories; fat 11.8g; saturated fat 3.8g; mono fat 5.7g; poly fat 1.3g; protein 28g; carbohydrates 25g; fiber 5g; cholesterol 80mg; iron 3mg; sodium 422mg; calcium 127mg.
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