Slow Cooked Tomato Pulled Pork with Creamy Mushroom Polenta
1 pork cottage roll
1 jar (480ml) Le Conserve Della Nonna Tomato Sauce
1 jar (480ml) water
1 tbsp soya sauce
2 tbsp worcestershire sauce
2 tbsp butter
2 tbsp Frantoia olive oil
3 stalks celery, finely diced
2 tbsp ginger, finely diced
2 garlic cloves, finely diced
2 tbsp white wine vinegar
1 1/2 cup Bertozzi Polenta Friulana
1 cup dry white wine
4 cups chicken stock
2 cups water
1 tbsp freshly squeezed lemon juice
1 jar (190g) Le Conserve Della Nonna Trito di Funghi
1 cup heavy cream
salt and pepper
parsley, finely diced
Borgo de' Medici Truffle Oil
- Preheat the oven to 225F.
- Remove the pork cottage roll from its wrap and carefully rinse it under cold water.
- Place it in the bottom of a dutch oven type pot.
- Pour the tomato sauce over the cottage roll, making sure it's covered in sauce.
- Add the rest of the liquids around it.
- Put the lid on and place in the middle of the oven.
- Let it cook, covered for 4-6 hours, turning the cottage roll every hour or so. The longer it cooks the easier it will fall apart. Remove from the oven and place the meat on a cutting board and let cool slightly. Using 2 forks, pull the pork apart into desired pieces, then put it back in the tomato cooking sauce.
Creamy Mushroom Polenta:
- Heat the butter and olive oil in a large frying pan over medium-high heat.
- Add the celery and ginger and saute for 3-4 minutes while stirring, preventing it from burning.
- Add the garlic along with the white wine vinegar and saute for another 2 minutes.
- Stir in the polenta then slowly add the white wine. Stir until well combined and lump free.
- Add the chicken stock, stir and cover. Turn the heat to medium-low.
- Let simmer, stirring quite frequently, until fully cooked, about 30 min. Add some of the water if becoming too dry. It should always remain quite saucy.
- Just before serving, add the lemon juice, Trito di Funghi and cream. Stir well and season with salt and pepper. Once plated, sprinkle with grated parmesan cheese, finely chopped parsley, and a light drizzle of truffle oil. Serve with the pulled pork.