I use this braised pork recipe for sandwiches, pizza, even over rice or cous-cous. The sauce is versatile as well, and has become my go-to barbeque sauce for chicken and ribs. Toasting the spices really brings out the flavor and adds a smokiness to the meat.
- 3 c. Ketchup
- 1 tbsp. dijon mustard
- 1 tbsp. molasses
- 3/4 cup. soy sauce
- 3/4 cup sherry vinegar
- 1/2 cup agave nectar or honey
- 1 tbsp. fennel
- 3 tbsp. black pepper
- 2 tbsp. granulated garlic
- 2 tbsp. granulated onion
- 1 tbsp. chili powder
- 1 tbsp. smoked paprika
- In a skillet, on medium to low heat, toast the spices.
- Add the wet ingredients.
- Mix well and heat through, simmering about 10 minutes.
- 2-3 lbs of pork shoulder, cubed
- salt and fresh ground pepper
- 1 tbs. granulated garlic
- 1 tbs. chili powder
- 1 tbs.cumin
- 1 tsp. coriander
- 1/2 cup sherry
- 1 cup tomato paste
- 1 1/2 cups Dijon mustard
- 1 bay leaves
- 3 garlic cloves, crushed
- 16 oz. heavy cream
- 1 can chicken stock
- 4 c. andouille sausage (chopped)
- 8 oz. cheddar cheese
- 1 cup corn meal
- salt & pepper to taste
- chopped parsley
- Combines spices
- Toss pork with spices.
- In large heavy bottomed pot, drizzle olive oil.
- Sear pork on all sides and add braising liquid and enough water to cover pork.
- Bring liquid to boil with pork, then cover and put in 350 degree oven for about 1.5 hours or until tender.
- Remove from oven, lightly shred and cover with desired amount of BBQ sauce.
- Combine all ingredients EXCEPT CHEESE, in saucepan and bring to a boil.
- Reduce heat and simmer stirring constantly until the polenta starts to pull away from pan.
- When desired consistency is reached, remove from heat and add cheese.
- Add more or less cornmeal/stock as needed
Place pork on top of the creamy polenta. Garnish with extra sauce, parsley or fresh cilantro.