Chipotle Polenta + Carnitas
Ingredients
Serves: 6
3-4lbs Forbes Meat Company pork butt (preferably bone in.)
Meat substitute or additional veggie options: roasted brussel sprouts, yukon gold potatoes, golden beets.
1 quart vegetable or meat broth, your choice! ½ cup extra water to add to your polenta, just in case
4-5 cups Anson Mills stoneground Yellow Polenta or alternative
Purchase fresh polenta corn, not pre made. Bob’s Red Mills is a great alternative.
5 cloves fresh garlic
1 bunch fresh cilantro
5 fresh radish
5 limes
5 blood oranges/tangelos or other orange
2 red grapefruits (‘red’ is referring to the color of the fruit on the inside)
Tamari
White wine vinegar
Extra Virgin Olive Oil (EVOO)
Desert Provisions sea salt
Smoked paprika
Fresh ground black pepper
Red chili flakes
Mexican oregano
Ground cumin
Ground Turmeric
1 in of some really good butter (We tend to always have some Kerry Gold around!)
Pre-prep
Make sure you set your Forbes Meat Company pork butt out for 30min-1hr, in order for the meat to reach room temperatuve. Do this early in the morning, so you can braise it on low for 8-10 hours.
Heat a Lodge cast iron skillet on high. When hot, sear the pork butt on all sides and place into your crock pot or dutch oven.
If you’re using a traditional oven to braise the pork, set your temperature to 225 degrees.
If you’re using a crock pot or similar style cooking device, set it on low.
Prep
Time to make your citrus vinaigrette. In a medium sized mixing bowl add: cilantro, 2 T tamari, ⅓ cup white wine vinegar, 1 t smoked paprika, dash Desert Provisions sea salt, 2 T Mexican oregano (crush in your hand before adding), 1 t red chili flakes, juice from 5 limes/5 blood oranges or similar, 2 red grapefruits, ½ cup EVOO. MIX around with a fork!
You can make this dressing up to one day ahead of time. The longer it marinates, the better it is!
Test your dressing, and add ingredients to satisfy your taste buds.
If you’re roasting any secondary vegetables for your dish or choosing to substitute the listed vegetables for the meat, it’s time to get those roasting in the oven at 420 degrees.
Slice your vegetables evenly, it helps to distribute moisture inside the oven and roast the vegetables faster. About 30-45 mins, depending on your liking. 40 mins for a good crunch and roasty outside.
Once your vinaigrette is done and vegetables are in the oven, begin your polenta.
Gather these ingredients: 1 quart broth, 4-5 cups Anson Mills yellow polenta corn or alternative brand, cumin, turmeric, 1 in really good butter, Desert Provisions sea salt, ground black pepper, 5 cloves fresh garlic, fist full Mexican oregano.
Bring your broth to a soft boil, begin adding your polenta using a wisk to completely incorporate it into the broth.
Once fully incorporated, it will begin to thicken, turn your heat down to low and add: 1 in butter or equal amount EVOO, good dash of sea salt, 5-6 turns fresh ground black pepper, 5 fresh garlic cloves (sliced in half), dash cumin, dash turmeric, fit full of Mexican oregano (crunch in your hand). Continue to stir and check periodically for 30-40 mins.
You will know the polenta is done when it completely pulls away from the sides of you dutch oven as you stir. It should be thick, but not chunky. Add remaining broth or water to desired thickness and texture.
Check on your pork if you’re going the meat route this evening. If it pulls away from the bone immediately, turn it on warm and let it rest or take it out of the oven and away from the heat.
Check your vegetables. Roasted in full? Take ‘em out!
When your polenta is done, remove from the heat and let cool for a minute.
You can plate this meal or serve it family style.
Family style: Use 3 different Stonewarewolf bowls to serve meat, vegetables and polenta on the table. Place your vinaigrette in a creamer to pour over the dish.
Plating: Start with you polenta, add a nice piece of meat or vegetable on top and finish with your vinaigrette.
Slice fresh radish on top of everything, no matter how you serve the meal.
