Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of boneless pork shoulder and season generously with 10 grams of salt and 5 grams of black pepper on all sides.

2. 2

   Heat 30 milliliters of extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned pork shoulder for 4-5 minutes per side until deeply browned, and remove it from the pot.

3. 3

   Add 1 large yellow onion, 2 medium carrots, and 2 celery stalks, all finely diced, to the same pot, sautéing for 8-10 minutes until softened, then stir in 4 cloves of minced garlic and 2 bruised lemongrass stalks for an additional 1 minute until fragrant.

4. 4

   Deglaze the pot with 250 milliliters of dry white wine, scraping up any browned bits from the bottom, and allow it to reduce by half for about 3-5 minutes.

5. 5

   Return the pork shoulder to the pot, add 400 grams of crushed tomatoes, 500 milliliters of low-sodium chicken broth, 2 sprigs of fresh rosemary, and 4 sprigs of fresh thyme, ensuring the liquid mostly covers the meat.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot, transfer it to a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit), and slow-cook for 3 hours, or until the pork is fork-tender.

7. 7

   While the pork rests, prepare the polenta by bringing 750 milliliters of water or broth to a boil in a saucepan, slowly whisk in 200 grams of quick-cooking polenta, and cook according to package directions until creamy, then stir in 50 grams of grated Pecorino Romano cheese and 30 grams of unsalted butter.

8. 8

   Remove the lemongrass stalks and herb sprigs from the braised pork, shred the tender pork with two forks, and serve the shredded pork and its sauce over portions of creamy polenta.