Oh, do I have a dinner recipe for you!
Look at this bowl of comfort. It’s the kind of meal that feels like a hug — warm, satisfying and packed with flavor. If you want cozy, rich, and a little bit spicy-sweet, this delivers in spades.
Don’t be shy about eating a hug.
This is one of several slow cooker pork recipes I’ve been making lately. It’s ideal for meal prep: make one big batch in the slow cooker and use it for multiple meals. Below you’ll find the maple chipotle pulled pork recipe, but you can swap in other pulled pork leftovers if you prefer — the sweet-spicy profile pairs beautifully with creamy polenta.
Let’s talk about the polenta. It’s luxuriously creamy and cheesy, and contrasts perfectly with the bold maple-chipotle pork. Timing is the trick: cook the polenta so it’s silky and warm when the pork is ready. If it sits too long it firms up, but it will still taste great — it just won’t be as spoonable.
If you prefer your plate components separate, serve the pork and polenta side-by-side instead of mixing them together. But if you like your flavors to mingle, pile the shredded pork over a bowl of hot polenta and let everything come together.
This is a great dish for autumn dinners, football Sundays, or any chilly night when you want something comforting and a little festive. The maple adds sweetness that balances the smoky heat from the chipotle, while the cheeses in the polenta make it indulgently creamy.
Sweet, spicy, cheesy, creamy — it’s a combination that works every time.
Maple Chipotle Pork with Polenta
6
to 8 (pork), polenta serves 4 (but is easily multiplied!)
10
Ingredients
- 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
polenta
- 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
Instructions
-
Place the pork shoulder in the slow cooker and season it with the salt and pepper, turning to coat. Add the minced garlic, diced chipotle, adobo sauce and maple syrup. Cover and cook on low for 8 to 10 hours, until the pork easily shreds with a fork. Shred the pork and stir it into the cooking juices. If the mixture seems very thin, you can turn the slow cooker to high and cook with the lid off for about 15 minutes so some liquid reduces.
polenta
-
30 minutes before serving, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta, then reduce the heat to medium-low and stir until it thickens. Once the cornmeal is fully incorporated, lower the heat, cover and cook until creamy and porridge-like, stirring occasionally, about 30 minutes. If the polenta gets too thick or dry, add extra stock 1/4 cup at a time. Stir in the butter, cheeses, salt and pepper, then taste and adjust seasoning or cheese as desired.
Did you make this recipe?
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This is totally eating color — vibrant, comforting, and utterly satisfying.