difficulty Moderate
equipment
  • Oven
  • Ovenproof pot/cast iron pot
  • Grill/grill pan
author Alaina Sullivan
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
1 lb   1 lb boneless pork shoulder  
  1. preheat the oven to 300°.
  2. season the pork with salt and pepper on both sides.
  3. in a medium ovenproof pot, heat oil until shimmering. add the pork and cook over medium-high heat, until browned on all sides, about 10 minutes.
  4. transfer the pork to a plate.
  5. add the apple, onion and garlic to the same pot and cook over medium heat until beginning to brown, about 6 minutes.
  6. add coriander, cumin, oregano and stir. 7. add chipotle, diced tomatoes, stock and wine to the pot and bring to a boil.
  7. reduce heat to a simmer and add the pork. 9. sprinkle with salt and pepper, cover, and transfer the dish to the oven.
  8. braise the pork for about 2 1/2 to 3 hours, turning once halfway through, until very tender.
  9. transfer the pork to a plate, and, using, two forks, shred it. (discard any large pieces of fat).
  10. transfer the shredded pork back to the sauce. taste and adjust seasoning as needed. cover and keep warm.
  11. meanwhile, heat grill or grill pan over medium-high heat.
  12. grill sliced polenta rounds until beginning to brown on both sides.
  13. serve pork mixture over grilled polenta and garnish with freshly grated manchego cheese.
    salt and pepper  
    olive oil  
  1 whole (large) 1 whole large yellow onion (finely diced)  
  1 whole 1 whole fuji apple (diced)  
  1 whole 1 whole garlic clove (minced)  
  1 tsp 1 tsp cumin  
  1/2 tsp 1/2 tsp coriander  
  1/2 tsp 1/2 tsp dried oregano  
  1 whole 1 whole chipotle pepper in adobo sauce (finely chopped with additional sauce)  
14 oz 1 can 14 oz (1 can) diced tomatoes (with juices)  
  1 cup 1 cup chicken stock  
  1/3 cup 1/3 cup white wine  
14 oz 1 can 14 oz (1 can) red kidney beans (rinsed and drained)  
  1 whole 1 whole tube packaged polenta (or make your own)  
    manchego cheese (grated)