Ingredients
1
can (14 oz) whole berry cranberry sauce
1
cup chopped white onion
2
tablespoons chopped fresh rosemary leaves
2
tablespoons chopped fresh thyme leaves
2
tablespoons balsamic vinegar
1
teaspoon garlic powder
2
teaspoons salt
2
to 3 lb boneless pork shoulder
3
cups Progresso™ chicken broth (from 32-oz carton) or water
Dash of salt
1
cup instant polenta
1/3
cup grated Parmesan cheese
Preparation
Spray slow cooker with cooking spray.
In slow cooker, mix cranberry sauce, onion, rosemary, thyme, balsamic vinegar and garlic powder. Sprinkle salt all over pork shoulder; place pork on top of mixture in slow cooker.
Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork with 2 forks.
Meanwhile, make the polenta: In 2-quart saucepan, heat broth and salt to boiling. Stir in polenta. Reduce heat to medium-low and cook, stirring occasionally, about 5 minutes or until thickened. Remove from heat. Cover and let stand 5 minutes. Stir in Parmesan cheese.
Serve shredded pork and its juices over polenta in shallow bowls.
