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    Home » Popular » Italian Recipes

    February 16, 2021 Dinner

    Slow Roasted Italian Pork with Polenta | Gluten-Free Italian Comfort Food

    Jump to Recipe - Print Recipe

    Slow Roasted Italian Pork with Polenta is easy to put together and is the perfect dish to enjoy on a cold night. Total comfort food in every bite. Serve it with your favorite side vegetables for the ultimate winter's meal!

    This recipe is all you need for comfort season cooking. This slow roasted Italian pork with polenta is so easy to put together and makes the most ultimate winter meal!

    overhead image of slow roasted italian pork and polenta

    Slow Roasted Italian Pork and Polenta

    It's not how I intended to make this pork. It was supposed to keep cooking until it was ready to be pulled apart for some fun pulled pork sandwiches. But when your Italian husband is home and he's from the land of POLENTA in Lombardy, Italy, you will get pork and polenta. And maybe some leftover pork for sandwiches. I'm not opposed to his creative take.

    When it comes to slow roasting, we also just love this Slow-Roasted Turkey Wings recipe and Slow Cooker Italian Beef Stew for some more Italian comfort food!

    Did I mention pork and POLENTA. Oh, my. If you have never had this combo before...It's a must try and a must eat, and I mean ASAP. Seriously, not the meal to have if you're trying to have just salads every day for dinner as you start off in a clean way. But if you are looking for comfort and flavor in every bite. and also no fuss, this is the meal for you!

    overhead image of pork over polenta

    overhead image of meat over polenta on wooden board

    How to make Italian pork

    • All you have to do the day before is season your pork and leave it in a plastic zip bag or plastic container to marinate overnight in the fridge.
    • The next morning (if you're making for lunch like we did), place it in the oven on a foil lined roasting pan. Add a sliced onion to the pan and some water and cover with foil.
    • Let it cook and do its thing. When it's almost ready, you make the polenta. If you still want that salad, serve it on the side!!
    • For the gluten-free readers out there, this is totally gluten-free and totally delicious!!!

    overhead image of meat over polenta

    Can I make this Italian pork in the slow cooker?

    Yes! If you have the time to make this in your slow cooker, the pork will come out fantastic. If you have a slow cooker,it should take about 7-8 hours. Just brown the meat and saute' the onions before adding it all in the slow cooker. Follow directions below on how to make the polenta.

    overhead image of pork over polenta

    Originally published on February 18, 2020 and updated on February 16, 2021. 

    Pin it to your ITALIAN FOOD, GLUTEN-FREE DINNER, COMFORT FOOD to SAVE for later!

    Find me on Pinterestfor more great recipes! I am always pinning :)!

    Some other pork recipes to try:

    • Slow Roasted Pork Shoulder
    • Instant Pot Italian Pork Roast
    • Rosemary and Garlic Pork Tenderloin
    • Roast Pork Loin-Arrosto di Maiale
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    Slow Roasted Italian Pork with Polenta

    Slow Roasted Pork with Polenta is easy to put together and is the perfect dish to enjoy on a cold night. Total comfort food in every bite. Serve it with your favorite side vegetables for the ultimate winter's meal!
    Prep Time3 hrs
    Cook Time4 hrs 30 mins
    Total Time7 hrs 30 mins
    Course: Dinner
    Cuisine: Italian
    Keyword: polenta, pork, slow roasted
    Servings: 8 servings
    Author: Lora

    Ingredients

    • 1 boneless pork shoulder 7 pounds
    • salt and freshly ground pepper
    • 1 teaspoon mild paprika
    • 4 cloves garlic smashed
    • 2 cups packed fresh flat-leaf parsley leaves
    • 1/2 cup fresh sage leaves
    • 1/4 cup fresh rosemary leaves
    • 2 tablespoons fresh thyme leaves
    • 1/4 cup extra-virgin olive oil plus 1 Tablespoon
    • Salt and freshly ground pepper
    • 1 large onion sliced

    POLENTA

    • 1 cup medium or fine cornmeal
    • 1 teaspoon salt
    • 2 Tablespoons butter
    • 2 Tablespoons Parmegiano Reggiano

    Instructions

    • PORK
    • Rub the pork with 1 Tablespoon salt and pepper, a teaspoon of paprika, and one of the smashed garlic cloves. Place in a plastic zip bag or plastic storage container. Store in the fridge overnight or a for a few hours before cooking.
    • Preheat oven to 300 degrees. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern. Pulse herbs and the rest of the garlic in a food processor until combined. Slowly add oil and continue pulsing until a thick paste forms. Stir in 1 Tablespoons salt, 1 Tablespoon pepper; rub mixture all over pork.
    • Place the onion slices in a foil lined roasting pan or large Dutch oven. Place pork, fat-side up, on top of the onion halves; add 1 1/2 cups water to bottom of the pan. Drizzle a little bit of olive oil (about 1 Tablespoon) on top of the pork. Cover with foil or lid (if in a Dutch oven) and roast until meat is starting to become tender, about 3 hours. Remove foil or lid and continue cooking until meat is fork-tender, 1 to 1 1/2 hours more. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermoter is 160 F. Remove pork from the oven and allow to rest 15 minutes before pulling apart or cutting.
    • Carefully transfer pork to a large bowl, leaving juices in pan. When cool enough to handle, use two forks to shred meat into bite-size pieces, discarding any large pieces of fat. Transfer shredded pork back to pot and toss with juices. If you prefer to serve in larger pieces as we did, transfer to a cutting board and slice your pork into desired thickness.

    POLENTA

    • Make the polenta while the pork is on the last 30 minutes of cooking. Bring 3 cups water to a boil in a heavy large saucepan. Add 1 teaspoon of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens (about 30 minutes) and the cornmeal is tender, stirring often and making sure to scrape the bottom of the pan. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
    • Turn off the heat. Add the butter, and stir until melted. Stir in the Parmegiano Reggiano (add more or less to your liking).
    • If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). When ready to serve, spread the pork on a serving plate or clean cutting board. Place the pork and the juices in the middle.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Jennifer Baver says

      January 11, 2019 at 6:08 pm

      This looks so delicious! My husband introduced me to polenta a few years ago and I've been hooked ever since. Can't wait to try this!

      Reply
    2. Jacque Hastert says

      January 11, 2019 at 6:10 pm

      I can't wait to give this a try! I sure sounds amazing and I have never had polenta before, so I am excited to.

      Reply
    3. Chrissie Baker says

      January 12, 2019 at 10:22 am

      This was so freaking good. I LOVE how easy and delicious this is! Good idea! Now, this recipe will be one of my favorites.

      Reply
    4. Krista says

      January 14, 2019 at 6:15 pm

      Great comfort food! I have to give this a try!

      Reply
    5. Angie says

      January 15, 2019 at 1:16 am

      Making this tomorrow night for dinner and we are going to love it! I just know we will!

      Reply
    6. Erin | Dinners,Dishes and Dessert says

      January 15, 2019 at 11:33 am

      Looks like a perfect weeknight dinner! Yum! Definitely a must try!

      Reply
    7. mimi rippee says

      February 22, 2020 at 12:15 pm

      This is wonderful - I love the flavors. And I could eat just about anything on polenta!

      Reply

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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