Slow-cooked pork shoulder with creamy cauliflower polenta - Trois fois par jour

Ingredients

• 4.5 lb pork shoulder
• Dash of olive oil
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 6 sprigs fresh oregano
• 1 carton white mushrooms, cut into quarters
• 2 tablespoons brown sugar
• Salt and pepper, to taste
• 1 small cauliflower, cut into florets
• 2 1/2 cups milk
• 3/4 cup instant polenta
• 1 cup Parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 cup chives, minced
• Freshly ground pepper