900g boneless pork shoulder, cut into two pieces
Salt and black pepper
1 tbsp vegetable oil
1 onion, finely chopped
6 garlic cloves, crushed
2 tbsp tomato purée
120ml red wine
2 x 400g tins of chopped tomatoes
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 dried bay leaves
For the polenta:
120g coarse polenta
30g Parmesan, grated, plus more for serving
A small handful of fresh parsley, chopped
Olive oil, for drizzling
- Season the pork with salt and pepper. Heat the oil in a large pot over a high heat and cook each half for about 10 minutes, turning often, until well-browned. Transfer to a plate and set aside.
- Reduce the heat to medium and add the onion and garlic to the pot. Cook for 7-9 minutes until golden brown and soft.
- Stir in the tomato purée and cook for five minutes.
- Stir in the wine, scraping up any browned bits with a wooden spoon. Cook for 5-7 minutes until reduced.
- Add the tomatoes, herbs and water. Add the pork, along with any juices from the plate.
- Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2½-3 hours until the pork is very tender and the sauce is thick.
- Meanwhile, bring
- Using two forks, break up pork into pieces.
- Bring the water for the polenta to a boil. Gradually add the polenta, whisking constantly. Reduce the heat to medium-low and cook, stirring often, for 20-25 minutes until the polenta is tender and creamy.
- Add the butter and Parmesan until melted. Season to taste.
- Use two forks to shred the pork into large chunks. Spoon the polenta into bowls or onto a platter, then top with the pork. Top with parsley, Parmesan and a drizzle of oil.
698kcals, 27.4g fat (11.5g saturated), 40g carbohydrates, 9g sugars, 66.7g protein, 4.7g fibre, 0.299g sodium
Want something sweet for after? Try this delicious gluten-free chocolate and blueberry cake