BBQ braised Chairman’s Reserve® Meats pork shank, soft polenta, tomato relish, cornbread gremolata.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Braised Pork Shank
INGREDIENTS
- 2 lb. Chairman’s Reserve® Meats Pork Shank, deboned
- 1 cup BBQ sauce (your favorite brand)
- 2 cup Chicken stock
- 1 ea. Yellow onion, cleaned and cut in half
- 4 ea. Garlic cloves
- 1 ea. Bay leaf
- tt. Kosher Salt and Pepper
METHOD
- Preheat oven to 325.
- Sear pork shank over high heat until well browned.
- Place in a baking pan with the rest of the ingredients and cover with aluminum foil.
- Bake at 325° F for approx 2 hours or until tender.
- Remove pork from liquid.
- Strain liquid into a separate small pot.
Polenta
INGREDIENTS
- 1 cup Coarse yellow polenta
- 2 1/2 cups Milk
- 2 1/2 cups Chicken stock
- 1 cup Grated parmesan
- 1/2 lb. Butter, cubed
METHOD
- Bring liquid to a boil and whisk in polenta. Keep stirring consistently until it starts to thicken.
- Turn heat to low and whisk occasionally until polenta is cooked through.
- Whisk in butter and then whisk in cheese.
- Season with salt to taste
Tomato Relish
INGREDIENTS
- 1 cup Cherry tomatoes, halved
- 2 tbsp. Red onion, diced
- 1/2 cup Roasted corn kernels
- 1 ea. Lime, zested
- 1/2 ea. Lime, juiced
METHOD
- Combine all ingredients into a bowl and season to taste with salt and black pepper.
