Braised Pork & Rissoto Recipe

Season and brown pork

Pat pork chunks dry. Combine kosher salt, black pepper, and smoked paprika and rub evenly over pork. Heat 2 tbs olive oil in a large ovenproof Dutch oven over medium-high heat. Brown pork in batches (2–3 minutes per side) until deeply caramelized; transfer browned pieces to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot; cook 6–8 minutes until softened and beginning to brown. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen flavor.

Deglaze and braise

Add apple cider vinegar to deglaze, scraping up browned bits. Stir in BBQ sauce and stock. Return pork to the pot along with bay leaf and thyme sprigs. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven or maintain a very low simmer on the stove. Braise until very tender, 2.5–3 hours. Check once and top up with up to 1/2 cup stock if liquid reduces too much.

Shred and finish

When pork is fork-tender, remove from braising liquid and shred with two forks. Skim and discard thyme sprigs and bay leaf. Return shredded pork to the pot and stir to coat with sauce. If sauce is thin, reduce on stove over medium-high until slightly thickened (5–8 minutes). Taste and adjust seasoning with salt and pepper. Keep warm.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add mushroom sausages and brown on all sides, 6–8 minutes, turning frequently. If sausages are thick, cover for a couple minutes to cook through. Slice into 1/2-inch rounds or leave whole as preferred and keep warm.

Cook polenta

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Gradually whisk in 1 cup polenta. Reduce heat to low and simmer, stirring frequently, until thick and creamy, 20–25 minutes (polenta will swell and pull away from the sides).

Finish polenta

Remove from heat. Whisk in 2 tbs butter and 1/2 cup grated Parmesan until smooth. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper. Keep warm, covered, stirring occasionally to maintain creamy texture.

Make chimichurri

In a bowl, combine 1 cup chopped flat-leaf parsley, 2 tbs chopped oregano, 3 minced garlic cloves, 2 tbs red wine vinegar, 1/3 cup olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir well and taste; adjust acidity or salt as needed. Let sit at room temperature for at least 15 minutes to marry flavors.

Prepare jalapeños

Thinly slice 2 fresh jalapeños. If you prefer less heat, remove seeds before slicing. Reserve for topping.

To assemble, spoon a generous portion of creamy polenta into each shallow bowl (about 3/4 to 1 cup per serving).

Top polenta with 1/2 cup shredded braised pork per serving and arrange sliced mushroom sausage on the side or on top.

Drizzle about 1 tablespoon BBQ sauce over the pork, then spoon 1–2 tablespoons chimichurri sauce over the pork and sausage. Garnish with thinly sliced jalapeños and a sprinkle of chopped cilantro if using. Serve lime wedges on the side to brighten the dish.

Serve immediately while hot.