Ingredients

The following ingredients have 7 Servings
  • 1 (4-pound) pork shoulder roast
  • 2 teaspoons coarse salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves, (minced)
  • 1 chipotle pepper, (diced)
  • 1 tablespoon adobo sauce from can of chipotles
  • 1/4 cup maple syrup
  • 4 cups low-sodium chicken stock
  • 3/4 cup polenta, (coarse grind cornmeal)
  • 2 tablespoons unsalted butter
  • 4 ounces pecorino Romano cheese, (freshly grated)
  • 2 ounces fontina cheese, (freshly grated)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • for topping: sliced green onions, (fresh cilantro, sliced radish, fresh lime wedges, extra parmesan for sprinkling)

Instruction

  • Place the pork shoulder in the slow cooker and cover it with the salt and pepper, turning a few times to coat. Add the minced garlic cloves, chipotle pepper, adobo sauce and syrup. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.