Servings: 12 servings
Ingredients
- 1 boneless pork shoulder roast trimmed, 2-lb., Boston butt
- 1 Tbsp kosher salt divided
- 1 tsp freshly ground black pepper
- 2 Tbsp minced garlic
- 1 1/2 Tbsp chopped fresh rosemary
- 1 1/2 Tbsp chopped fresh oregano
- 2 red onions rough chopped
- 1/4 Cup unsalted tomato paste
- 1 Cup dry red wine
- 2/3 Cup unsalted chicken broth
- 2 Tbsp Dijon mustard
- 1 can unsalted whole peeled plum tomatoes undrained, 28-oz.
- 3 Cups stemmed chopped kale
- 1 Tbsp red wine vinegar
- 2 Cups instant or stone ground polenta
Instructions
Prep
- Place Pork, salt, pepper, garlic, rosemary, oregano, onions, tomato paste, red wine, broth, mustard and tomatoes in a large Freezer Ziploc bag.
- Place Kale and Red Wine Vinegar in another Gallon Zip Lock bag. Place sealed bag with the pork inside the bag with the Kale.
- Remove as much air as possible, seal and lay flat in the Freezer.
Cooking
- The night before cooking, move frozen bag to your refrigerator to thaw.
- The morning of cooking, pour contents into slow cooker. (not including the kale with vinegar)
- Cook on “low” setting for 8 hours. Shred pork and return it to the slow cooker with the kale and vinegar mixture. Cover and cook on High for 5 minutes until the Kale is tender.
- Cook polenta per the directions on the box, stirring with a whisk. Serve ragù over polenta.
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