Bbq Whf Pork Shoulder Recipe
Polenta, roasted mushrooms, green tomato glaze.
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Make the Polenta
In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, reduce heat to low, and cook for about 20 minutes, stirring frequently until thickened. Season with salt and pepper.
- 3
Roast the Mushrooms
While the pork is roasting, toss the mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until golden brown.
- 4
Prepare the Green Tomato Glaze
In a saucepan, combine chopped green tomatoes, sugar, and apple cider vinegar. Simmer on low for about 15-20 minutes until the tomatoes break down into a glaze. Adjust seasoning with salt and pepper.
- 5
Serve
Once the pork is done, shred it and serve on a plate with polenta, roasted mushrooms, and drizzled with green tomato glaze.
