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Slow-Cooker Balsamic Cranberry Pulled Pork with Cheesy Polenta

slow-cooker balsamic cranberry pulled pork with cheesy polenta Entree
Slow-Cooker Balsamic Cranberry Pulled Pork with Cheesy Polenta
  • Prep 15 min
  • Total 4 hr 30 min
  • Servings 6

This simple yet delicious slow-cooker recipe adds tangy balsamic and cranberries to pulled pork.

Stephanie Wise
Updated August 13, 2014
Progresso Broth
Make with
Progresso Broth

Ingredients

Pork

  • 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

Polenta

  • 3
    cups Progresso™ chicken broth (from 32-oz carton) or water
  • Dash of salt
  • 1
    cup instant polenta
  • 1/3
    cup grated Parmesan cheese

Steps

  • 1
    Spray slow cooker with cooking spray.
  • 2
    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.
  • 3
    Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork with 2 forks.
  • 4
    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.
  • 5
    Serve shredded pork and its juices over polenta in shallow bowls.

  • For a leaner result, trim excess fat from pork shoulder before sprinkling with salt.
  • Serve leftover shredded pork on top of mashed potatoes or macaroni and cheese, or on bread as a yummy sandwich.

No nutrition information available for this recipe

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