classic pulled pork with creamy polenta
aka the ultimate comfort meal
I’m going to be honest y’all… it’s been a WEEK.
For starters, thousands of our spring seedlings arrived via FedEx on Wednesday, and they were a MESS (see below for pics). Clearly, all the “THIS SIDE UP” signage on the outside of the boxes containing our seedlings was completely ignored, as our plants arrived in total chaos and jumbled heaps.
Though there is a LOT of damage, thankfully we were able to salvage most of the plants (though some crops, like all the broccoli seedlings, were completely crushed, so I’m still figuring out how to get some new seedlings..)
To make matters more interesting, as soon as the seedlings arrived, the weather here turned super wet with 2-3 straight days of rain, which makes it very difficult to get the (already very fragile) plant babies in the ground.
On the bright side, I have an *amazing* group of women working with me on the farm this season, and together we are making. it. work! Farming is 90% fixing things and problem solving, and this week has been no different. So I’m just choosing to stay optimistic and just trying to put some good karma out into the world.
Today’s recipe for classic pulled pork with creamy polenta is the *ultimate* comfort meal. Succulent, perfectly spiced pulled pork? Served over a bed of creamy, buttery, and parmesan-y polenta? YES PLEASE.
Even better, the pulled pork cooks in your crock pot, so all it takes is a little prep the night before (to make and apply a quick spice rub) for a big-time reward come dinnertime.
I highly recommend making this for a crowd… as is, it feeds 6-8 hungry people, and you can easily scale up if needed. To round out the meal, I like to pair the pork + polenta with some crispy roasted broccoli or some sautéed garlic-y kale / collard greens.
See below for the full recipe, and you’ll also find a one-page PDF version for easy printing.
Classic Pulled Pork with Creamy Parmesan Polenta
INGREDIENTS
FOR THE PULLED PORK
1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat)
Pulled Pork Dry Rub
1/3 cup brown sugar
2 tablespoons kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon ground pepper
2 teaspoons cayenne pepper
2 teaspoons cinnamon
FOR THE POLENTA
3 cups whole milk
2 cups water
1 tablespoon olive oil
1 tablespoon kosher salt
2 cups polenta/cornmeal (I use Bob’s Red Mill brand)
1/2 cup grated parmesan cheese, plus more to taste
4 tablespoons butter
Freshly ground pepper, to taste
PREPARATION
Combine all the dry rub ingredients together in a bowl, stirring together until incorporated.
Using your hands, generously sprinkle the dry rub onto the surface of the pork shoulder, massaging it in so the rub adheres to the surface of the pork. Coat all sides, and make sure to get the rub in all the crooks and crannies! Put the pork shoulder into a large bowl or container, cover, and place in the fridge overnight or up to 24 hours. A note that you will likely have extra dry rub leftover… save it and use it to season any other meat you have for a future meal.
When you’re ready to cook the pork, remove the shoulder from the fridge and place it in a slow cooker/crock pot, making sure the layer of white fat is facing up. Cook on Low for 8 hours or on High for 4-5 hours, until the meat registers at least 200F and is falling off the bone.
Transfer the cooked pork onto a cutting board and remove (and discard) any remaining fat from the top. Pull the meat apart with two forks and place the pulled meat in a thin layer on a rimmed baking tray. Pour 1 cup of the liquid remaining in the slow cooker over the pulled pork.
Turn your oven broiler on high and put the baking tray with the pork on the top rack of your oven, watching it closely, until the pork gets nicely browned and a bit crispy, about 5 minutes.
To make the polenta: in a large saucepan, combine the milk, water, olive oil, and salt and bring to a simmer. Be careful, as this mixture can boil-over quickly! Reduce heat to medium-low and slowly whisk in the polenta, stirring constantly until it thickens, about 10-15 minutes. If the mixture becomes too thick, just add a bit more water or milk as needed. Turn the stove off and stir in the parmesan cheese, butter, and freshly ground pepper. Taste and adjust seasoning as needed.
Serve the creamy polenta alongside the pulled pork.
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