We were looking for a meal that might make the week a little bit easier. Paula found this dish, Italian Braised Pork with Polenta, in the March 2015 issue. It turned out to be a relatively easy meal to make – Paula threw everything in the slow cooker and let it cook while she did some work and chores.
Start by heating a large skillet over medium high heat. Add 1-2 tablespoons of olive oil and swirl to coat. Sprinkle 1 1/2-2 pounds of pork shoulder (Boston Butt) with some salt and pepper. Add the pork to the pan and cook for 10 minutes in order to brown all the sides. Then you need to transfer the pork to a slow cooker.
Add 2 cups of sliced onion, 1 sliced yellow bell pepper, 10 minced garlic cloves to the skillet and saute for 5 minutes or until they are tender. Then transfer the vegetables to the slow cooker. Add a little more salt and pepper along with 2 14.5 ounce cans of drained diced tomatoes, 1 tablespoon of chopped fresh rosemary, and 1 tablespoon of chopped thyme.
Cover the slow cooker and cook on LOW heat for about 7 hours. Add 1-2 tablespoons of balsamic vinegar and 2 teaspoons of Worcestershire sauce and cook for another 30 minutes and then turn off the heat. Shred the pork with a couple of forks.
Cook the polenta according to directions. We used prepared polenta so we just sliced it and fried it in a frying pan for a few minutes before serving it with the pork. This was delicious! Best of all, we were able to enjoy it again on Thursday so that we did not really need to prepare another meal this week.