Braised Barbeque Pork With Polenta

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. 

THE SAUCE

• 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

1. In a skillet, on medium to low heat, toast the spices.
2. Add  the wet ingredients.  
3. Mix well and heat through, simmering about 10 minutes.  

THE PORK

• 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

BRAISING LIQUID

• 1/2 cup sherry
• 1 cup tomato paste
• 1 1/2 cups Dijon mustard
• 1 bay leaves
• 3 garlic cloves, crushed
• water

CREAMY POLENTA

• 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

Directions

 Pork: 

1. Combines spices
2. Toss pork with spices.
3. In large heavy bottomed pot, drizzle olive oil.
4. Sear pork on all sides and add braising liquid and enough water to cover pork.
5. Bring liquid to boil with pork, then cover and put in 350 degree oven for about 1.5 hours or until tender.
6. Remove from oven, lightly shred and cover with desired amount of BBQ sauce.

Polenta: 

1. Combine all ingredients EXCEPT CHEESE, in saucepan and bring to a boil.
2. Reduce heat and simmer stirring constantly until the polenta starts to pull away from pan.
3. When desired consistency is reached, remove from heat and add cheese.
4. Add more or less cornmeal/stock as needed

Place pork on top of the creamy polenta. Garnish with extra sauce, parsley or fresh cilantro.