Salsa Verde Pork Polenta
Leftovers are a great thing that can save time and make a quick dinner in the kitchen. This weekend as I was going through cleaning out the freezer I found what we commonly refer to as "sack of meat". This generally refers to something we cook in bulk, portion and freeze in 8 oz portions for another application.
Whenever you cook a pork butt and shred it, don't sauce it before cooking. Sauce it after shredding when you go to reheat it, that way you have a bunch of ready to season meat that can be used in multiple applications.
What else is pulled pork good for?
pasta with pulled pork meat sauce
topping a salad
Now let's get started on how to make this dish come tether with 5 minutes of prep !
12 ounces Slow Cooked Pulled Pork
18 oz tube of herb polenta
3/8 cup Medium Tomatillo Salsa
1 1/2 cups Arugula
6 sprigs Fresh Parsley
1 tablespoon Olive Oil
Preheat oven to about 375F.
Using the tube of polenta, slice into about 9-10 slices, about 1/4" thick.
Drizzle sheet pan with half the oil and place polenta rounds on top. Drizzle top of polenta with remaining oil. Bake for about 15-20 minutes until crispy, flipping halfway through cooking.
While polenta cooks, heat the pulled pork on the stove.
To assemble dish place three rings hot polenta, top with 4 oz pulled pork, 1/2 cup arugula, 2 tbsp salsa, and 2 sprigs fresh parsley and enjoy.
Calories: 309kcal, Carbs: 42g, Protein: 13g, Total Fat: 10g, Saturated Fat: 3.18g, Sodium: 952mg, Fiber: 4.84g, Vegetables: 0.27 servings,