Ingredients:

  • 3-4 lb (1.4-1.8 kg) boneless pork shoulder roast, excess fat trimmed
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) smoked paprika
  • 1/2 tsp (2.5 ml) ground cumin
  • 1/4 tsp (1.25 ml) cayenne pepper (optional)
  • 1 1/2 cups (355 ml) apple cider
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) packed brown sugar
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) black pepper
  • 6 cups (1.4 L) chicken broth (low sodium)
  • 1 cup (180g) yellow cornmeal (polenta)
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (60g) grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned (about 2-3 minutes per side).
  2. Remove the pork from the skillet. Add chopped onion to the skillet and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute more until fragrant. Stir in smoked paprika, cumin, and cayenne pepper (if using).
  3. In a bowl, whisk together apple cider, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, salt, and pepper.
  4. Place the seared pork shoulder in the slow cooker. Pour the apple cider mixture over the pork. Top with the sautéed onion mixture.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is fork-tender.
  6. Remove the pork from the slow cooker and place it on a cutting board. Shred the pork with two forks.
  7. Bring the chicken broth to a boil in a large saucepan. Gradually whisk in the cornmeal, making sure to avoid lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes, or until the polenta is thick and creamy.
  8. Stir in heavy cream, Parmesan cheese, and butter. Season with salt and pepper to taste.
  9. Spoon creamy polenta into bowls. Top with shredded apple cider pulled pork and drizzle with some of the remaining sauce from the slow cooker.