Pork Shoulder Ragu with Creamy Polenta

Recipe by: Dianna Rigell

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This rustic take on pork ragu swaps the traditional red wine for white wine, giving the sauce a lighter, more delicate richness while still allowing the slow-braised pork shoulder to shine. Simmered with tomatoes, garlic, and aromatic vegetables, the pork becomes fork-tender, creating a deeply flavorful sauce that pairs beautifully with extra-creamy, buttery Parmesan polenta. Cozy, comforting, and just a little unexpected—this is slow cooking at its best.

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Ingredients:

For the Pork Shoulder Ragu:

• 2-3 lbs pork shoulder, trimmed and cut into large chunks

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 tbsp tomato paste

• 1 cup dry white wine

• 1 can (14 oz) crushed tomatoes

• 1 cup chicken broth

• 2 tsp dried oregano

• 1 tsp smoked paprika

• Salt and pepper to taste

• Fresh parsley for garnish

For the Polenta:

• 1 cup polenta (coarse cornmeal)

• 4 cups water or chicken broth

• 1 tbsp butter

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• Salt to taste

Instructions:

1. Prepare the Pork Shoulder:

   • Heat olive oil in a large pot over medium-high heat.

   • Season the pork shoulder chunks with salt, pepper, oregano, and paprika.

   • Sear the pork chunks in batches until browned on all sides, then set aside.

2. Cook the Aromatics:

   • In the same pot, add the chopped onion and cook for 5 minutes until softened.

   • Add minced garlic and tomato paste, cooking for 1 more minute until fragrant.

3. Deglaze and Simmer:

   • Pour in the white wine to deglaze the pot, scraping up any browned bits.

   • Add crushed tomatoes and chicken broth, stirring well.

   • Return the pork to the pot, cover, and simmer on low for 2-3 hours, or until the pork is fall-apart tender. You can also cook in a slow cooker on low for 6-8 hours.

4. Make the Polenta:

   • Bring water or chicken broth to a boil in a medium saucepan. Add salt.

   • Slowly whisk in the polenta and reduce the heat to low.

   • Stir frequently and cook for 20-25 minutes, until the polenta is thick and creamy.

   • Stir in butter, heavy cream and Parmesan cheese, adjusting the seasoning with more salt if needed.

5. Assemble:

   • Shred the pork shoulder ragu with two forks, then spoon the pork mixture over the creamy polenta.

   • Garnish with fresh parsley and serve immediately.