• Amy Lucas

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.



TIPS:

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?

  • breakfast tacos

  • lunch tacos

  • pork ragout

  • pasta with pulled pork meat sauce

  • bbq sandwiches

  • topping a salad

  • tamale filling

  • casseroles

  • enchiladas

  • cuban sandwiches

Now let's get started on how to make this dish come tether with 5 minutes of prep !


Serves 3

  • 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

  1. Preheat oven to about 375F.

  2. Using the tube of polenta, slice into about 9-10 slices, about 1/4" thick.

  3. 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.

  4. While polenta cooks, heat the pulled pork on the stove.

  5. 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,

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