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Crusty Crock Pot Pork over Pumpkin Polenta

Crusty Crock Pot Pork over Creamy Polenta

5 from 1 vote
Course Main Course
Cuisine American


Ingredients for the Pork

  • 8 cloves garlic
  • 1 Vidalia onion, roughly chopped
  • 1 jalapeño pepper, ribs removed, seeded and chopped
  • 2 teaspoons chili powder
  • a few sprigs of thyme leaves
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly group black pepper
  • 1/3 cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 8-10 pound bone in pork butt with the fat
  • 2 1/2 cups dry white wine, Sauvignon Blanc or Pinot Grigio
  • 1 cup of beef broth

Ingredients for the Pumpkin Polenta

  • 3 Seminole Pumpkins, 2 cups pureèd, halved and seeded
  • 2 tablespoons olive oil
  • 1 1/4 cup grits or polenta
  • 1 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 8 tablespoons butter, room temperature
  • 1 cup freshly grated Parmesan cheese plus more for sprinkling
  • 1 whole nutmeg for freshly grating
  • 1/2 cup parsley chopped, for garnish


  • Place garlic cloves, onion, pepper, chili powder, thyme leaves, salt, olive oil and apple cider vinegar in a food processor and pulse until ingredients are finely chopped, not puréed. Score the fat on the pork diagonally with a sharp knife, and then create cuts all over the pork about 1/2 inch deep. This will allow the rub to infuse throughout the meat.
  • Rub the meat all over with all the ingredients and place the pork into a large crock pot, fat side up. Pour the white wine and beef broth into the bottom of the crock pot. Set the crock pot on low for 10 hours.
  • About an hour before serving the meat, prepare the pumpkin polenta. Pre-heat oven to 400 degrees F. On a sheet pan, place the pumpkin flesh side down and roast in the oven for about 45 minutes. Remove. When pumpkins are cool enough to handle, spoon the pumpkin flesh into a bowl and stir until smooth.
  • Bring 5 cups of water to a boil in a medium stockpot with the salt and pepper. Add the polenta to the boiling water and stir for about 2 minutes. Bring the water to a simmer and allow to cook, stirring often. When fully cooked (about 45 minutes - about the time the pumpkins are done) and smooth, whisk in butter, cheese, and pumpkin purée. Check seasonings and adjust as needed.
  • Remove pork to a cutting board to rest for about 15 minutes. Distribute polenta among 4 bowls. Carve the pork and place on top of each individual bowl of polent. Ssprinkle with parsley. Serve with a side salad and crusty bread.
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