Main Dish
Braised Pork Shoulder served over Creamy Polenta
Baldassari Wine
9058 Windsor Road
Windsor, CA 95492
baldassariwines.com
- RECIPE YEAR: 2025
- RECIPE BY: David McDowell, Executive Chef, Oliver's Market
- YIELD: Serves 46
- PAIRS WELL WITH: Baldassari Wines
A great winter meal served with a great Pinot, Malbec, or Cabernet...what could be better!
Ingredients:
- 3 tablespoons Olive Oil
- 2 pounds Pork Shoulder
- 1 large Onion
- 1 medium Carrot Small Dice
- 6 cloves Garlic Minced
- 2 cups Red Wine
- 1 tablespoons Tomato Paste
- 1 28 oz. can Crushed Tomatoes
- 1 28 oz. can Whole Plum Tomatoes
- 2 tablespoons Fresh Thyme
- 2 tablespoons Fresh Oregano
- 1.5 teaspoons Salt
- 1 teaspoons Pepper
- 1 cup Polenta
- 3 cups Whole Milk
- 1.5 teaspoons Salt
- 1/2 cup Parmigiano Reggiano Grated
- 4 tablespoons Butter
Section Directions:
Trim the excess fat off the pork shoulder. Portion the shoulder into 5 ounce pieces. Season with salt and pepper. In an 8 quart heavy bottom pan or Dutch oven on high, heat 2 tablespoons olive oil. Brown the pork shoulder for 3 minutes on all sides. Remove the pork shoulder and reserve. Add the remaining olive oil to the pot. On medium heat, sweat the onion until translucent, about 5 minutes. Add the carrot and minced garlic and continue cooking for 2 minutes. Add the tomato paste and cook for 1 minute. Add the pork shoulder to the pot. Add the wine, crushed tomatoes, whole plum tomatoes, fresh thyme, fresh oregano, salt and black pepper to the pot and bring to simmer. Reduce the heat to low, cover and braise for two to two and a half hours. Cook until the pork is tender.
Receipe Directions:
In a 4 Quart heavy bottom pot or Dutch oven, add the milk, water, and salt. On high heat, bring to a boil. Stir in the polenta. Reduce the heat to low and continue stirring the polenta for several minutes. Cover and cook polenta on low for 25-30 minutes. Uncover, add the butter and Parmigiano. Stir until incorporated. Taste and adjust seasoning if necessary. Serve Pork with sauce over the polenta.
