Pat the pork dry with paper towels and season generously all over with salt & pepper.
Heat the oil in a large saute pan over medium-high heat. When the oil is hot sear the pork until well browned on all sides, about 3 minutes per side. Transfer the seared pork to a 6-quart slow cooker and set aside.
Keep the saute pan over medium-high heat and add the onion. Cook the onion, stirring often, until softened, about 3 minutes.
Stir in the garlic and cook until fragrant, just a few seconds. Add the vinegar, wine, honey, crushed red pepper, and 1/4 tsp salt. Use a wooden spoon to scrape the bottom of the pan to release any stuck on bits. Cook, stirring often, until the sauce has reduced and is slightly thickened, about 5 more minutes.
Take the pan off the heat and stir in the butter until melted. Pour the sauce into the slow cooker over top of the pork. Place the lid on the slow cooker and cook on LOW for about 7 hours.
POLENTA:
Stir together the milk, water, cornmeal, 1/2 tsp salt, and 1/4 tsp black pepper in a medium-size saucepan over medium heat.
Stir often until it just begins to boil then reduce the heat to low and place a lid on the pan.
Simmer, covered, over low heat, stirring occasionally, until cornmeal is creamy and tender, about 20 minutes.
Take the pan off the heat then stir in the butter until well incorporated.
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