Braised Adobo Pork with Polenta

I just made this recipe for Mom and Dad who were visiting this past weekend and they couldn't stop raving about it.  So yum and it's awesome because you basically brown the meat, then let it simmer for a couple hours (in that SWEET dutch oven we all bought from Hannah Ruth).  And the leftovers are fantastic!  Use throughout the next week for nachos, taco pizza, sliders, etc.

I doubled the recipe (and would highly recommend if you want leftovers) and didn't have polenta so we just had brown rice instead, but I'll bet the polenta would be super delish with the pork.

2 T. olive oil

2 1/2 lbs. pork loin

salt and pepper

1 can (14 oz) diced tomatoes

1 T. dried oregano

1/2 t. ground cumin

1 bay leaf

1 chipotle chili in adobo sauce, chopped

1/2 cup cider vinegar

2 garlic cloves, halved

1 medium onion, chopped

1 cup polenta mix

1/4 cup chopped cilantro leaves

1 T. butter

1/2 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.  In a Dutch oven or heavy-bottomed ovenproof pot, heat the olive oil over medium-high heat.  Season pork with salt and pepper; brown on all sides, 4-5 mins per side.  Remove pork from pot and set aside.  In the same pot, add the tomatoes, oregano, cumin, bay leaf, chipotle (just a single pepper--not the sauce, freeze that for another recipe), cider vinegar, garlic, onion, and 1/4 cup water, whisking to combine.  Return the pork to the pot; bring to a boil, cover and place in the oven for 2.5-3 hours.  (The pork should be practically falling apart when finished.)

To make the polenta, bring 4 cups salted water to a boil in a heavy saucepan over high heat.  Pour the polenta mix into the pot slowly, whisking as you go.  The mixture will thicken after 2-3 mins.  Reduce the heat and let the mixture bubble on the stove top for another 30-40 mins, stirring occasionally (add a little water if it gets too thick).

When pork is finished, remove it from the pot, put on a cutting board, and shred with two forks; toss back in braising liquid.  Remove the bay leaf.  Sprinkle the cilantro over the pork.  Stir butter and cheddar into the polenta, then top with pork and serve.  

**The leftovers work well for a pulled pork sandwich or as pulled pork nachos or tacos.