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Slow-cooked Pork Shoulder & Creamy Cauliflower Polenta

8 hours Cook time 40 minutes Prep time 8 to 10 servings




Slow cooker

  1. Prepare the slow-cooked pork shoulder. Heat the oil in a large pan over medium-high heat and brown the shoulder on all sides. Season with salt and pepper.
  2. Place the shoulder in the slow cooker and add the remaining ingredients. Cover and cook for 8 hours on low (or cook, covered, in the centre of a preheated oven at 150 °C (300 °F) for 3½–4 hours).
  3. Prepare the polenta. In a medium pot, cover the cauliflower with water and bring to a boil. Simmer until the cauliflower is tender. Drain thoroughly.
  4. Blend the cauliflower into a smooth puree in a food processor. Set aside.
  5. Bring the milk to a boil in a large pot. Pour in the polenta slowly while whisking and cook over medium heat for about 2 minutes or until the polenta thickens. Add the cauliflower puree and remaining ingredients. Season with pepper.
  6. Serve the polenta on plates and add pieces of pork. Drizzle with cooking juice.

Nutritional value (per serving)

  • 452 calories
  • 42 g of protein
  • 20 g of fat
  • 26 g of carbohydrates
  • 2 g of fibre
  • 10 g of sugar
  • 612 mg of sodium
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