Create our Pork Ragu with Polenta for a hearty entree with minimal fuss.
Try this hearty slow-cooker recipe for Pork Ragu with Polenta made with LouAna Avocado Oil for an added subtle, mildly nutty richness.
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Cooking tools:
- Skillet
- Slow cooker
- Cutting board
- Fork
- Spoon
- Glass measure
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Chef's knife
- Stove
- Oven
- Serving bowl
- Serving platter
- Plate
- Ladle
- Tongs
Ingredients
- 2 tablespoons LouAna® Avocado Oil
- 1 (2 lb.) boneless pork shoulder roast (Boston butt), trimmed
- 1 tablespoon kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic
- 1 ½ tablespoons chopped fresh rosemary
- 1 ½ tablespoons chopped fresh oregano
- 6 medium shallots, halved lengthwise
- ¼ cup unsalted tomato paste
- 1 cup dry red wine
- 2/3 cup unsalted chicken stock (such as Swanson® brand)
- 2 tablespoons Dijon mustard
- 1 (28 oz.) can unsalted whole peeled plum tomatoes, undrained
- 3 cups stemmed chopped lacinato kale
- 1 tablespoon red wine vinegar
- 8 cups water
- 2 cups stone-ground polenta
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