SLOW-COOKER BALSAMIC CRANBERRY PULLED PORK WITH CHEESY POLENTA

Slow-Cooker Balsamic Cranberry Pulled Pork with Cheesy Polenta image

Provided by Stephanie Wise

Categories Entree

Time 4h30m

Yield 6

Number Of Ingredients 12

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
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:

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

Nutrition Facts : ServingSize 1 Serving