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Wednesday, January 20 2016

1    pound   frozen cherries, thawed and drained of juice
2    tablespoons   balsamic vinegar
1    cup   sliced onion
2      crushed garlic cloves
1/4   cup   basil leaves
4    pounds   pork shoulder roast
2    teaspoons   kosher salt
1 1/3   cups   instant polenta
1/4   cup   grated Pecorino Romano cheese
1/2   teaspoon   ground black pepper
Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, 4 hr.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino. Serves 6

Per Serving: cal. (kcal) 560, Fat, total (g) 12.5, chol. (mg) 128, sat. fat (g) 5, carb. (g) 60, fiber (g) 8, pro. (g) 47, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email

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