Some days call for serious comfort food. We’re talking about the kind of soul-warming, slow-cooked dish that makes the house smell incredible and feels like a hug in a bowl. This is that dish.
We start with pork shoulder, braised until it’s fork-tender and falling apart in a rich, savory gravy. That masterpiece is served over a bed of the creamiest, no-stir cheddar polenta you’ll ever make. But the secret that ties it all together is a spoonful of our TIN MAN Turkish Chili Crisp stirred into the polenta. It adds a deep, earthy warmth and a hum of complex spice that cuts through the richness and makes every single bite sing.
Serves 4–6
Ingredients
For the Pork:
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2–3 lbs pork shoulder, cut into 2-inch chunks
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1 small onion, diced
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3 cloves garlic, smashed
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1 tablespoon tomato paste
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½ cup apple juice
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4 cups chicken or pork stock
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2 sprigs fresh thyme
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Salt and freshly ground pepper
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2 Tbsp neutral oil, for searing
For the Chili Crisp Polenta:
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1 cup polenta (not instant)
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3 cups chicken stock
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2 tablespoons butter
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1 tablespoon TIN MAN Turkish Chili Crisp
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½ cup sharp cheddar, grated
Prep
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Sear the Pork. Pat the pork chunks dry and season generously with salt and pepper. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches until deeply browned on all sides. Remove to a plate and set aside.
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Build the Braise. Lower the heat to medium. Add the onion and garlic to the pot, cooking until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Pour in the apple juice to deglaze, scraping up any browned bits from the bottom of the pot.
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Simmer. Return the pork and any accumulated juices to the pot. Add the 4 cups of stock, thyme, and another pinch of salt and pepper. Bring to a simmer, then cover and reduce the heat to low. Let it gently bubble for 2–2.5 hours (or place in a 325°F oven) until the pork is completely tender.
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Make the Polenta. While the pork cooks, bring the 3 cups of stock for the polenta to a boil in a medium pot. Whisking constantly, pour the polenta in a slow, steady stream. Once combined, cover the pot, turn off the heat, and let it sit for 1 hour. No peeking, no stirring.
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Finish the Dish. When the pork is done, use a slotted spoon to transfer it to a bowl. Strain the braising liquid into a saucepan, bring to a boil, and let it reduce by about half, until it thickens into a glossy sauce. Return the pork to the sauce to re-warm.
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Assemble and Serve. Uncover the polenta and stir in the butter, Turkish Chili Crisp, and grated cheddar until melted and creamy. To serve, spoon a generous amount of cheesy polenta into a shallow bowl and top with the braised pork and plenty of sauce.
TIN TIP
Balance the richness with contrast. Serve the pork and polenta with garlicky sautéed greens, charred red peppers, or bright, sharp pickled onions. It’s the kind of plate that has both depth and bite.
Get the Key Ingredient
TIN MAN Turkish Chili Crisp – Enjoy the deep, complex flavors of Aleppo pepper and black lime, bringing a rich, earthy warmth to your favorite cold-weather meals.
