Slow-cooked Pork Shoulder & Creamy Cauliflower Polenta

Ingredients

• 1 trimmed Quebec pork shoulder, approximately 2 kg (4,4 lb)
• 2 tbsp. 30 ml olive oil
• 1 can diced tomatoes, 796 ml (28 oz.)
• 8 oz. 227 g white mushrooms, quartered
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. 30 ml tomato paste
• 2 tbsp. 30 ml brown sugar
• 6 sprigs fresh oregano
• Salt and freshly ground pepper, to taste

Polenta

• 1 small cauliflower, cut into florets
• 2 1/2 cups 625 ml milk
• 3/4 cup 180 ml instant polenta
• 1 cup 250 ml grated Parmesan
• 1/2 cup 125 ml chives finely chopped
• 1/2 tsp. 2.5 ml salt
• Freshly ground pepper, to taste