This pork ragu with polenta is a delicious, warming, rib-sticking way to make over leftover pork shoulder or other pork you might have around.
This post contains affiliate links. For more information, please see my disclosure statement.
Pork ragu with polenta is a meal from The Make-Ahead Cook from Cook’s Illustrated. It started out as this slow cooker pork shoulder with peach white wine sauce, which I also turned into pulled pork sandwiches with peach bbq sauce and later Cuban sandwiches (which I’ll post later this week). (P.S. I love making over leftovers).
Make-ahead meals are perfect to have up your sleeve when you feel like I have lately-that “never going to not be tired again” feeling. It seems that I get this feeling every couple of months. I don’t think that it helps that it feels ridiculously cold (and I know, I know, I can’t really complain…it’s not that cold here compared to many other parts of the country) and that I am way over Daylight Savings Time (come back, summer!).
When I come home from work, I pretty much head straight to my basement to do a Fitness Blender workout of some sort (because I am trying desperately to fit back into the clothes that did fit me before I changed to this more sedentary job) then back upstairs to get dinner started.
Being able to whip something up from an already made meal is pretty fantastic, especially when it is as warm and rich as this pork ragu with polenta.
The quicker I can get dinner on the table, the quicker I can get to being lazy on the couch (well, and writing these recipes for you guys!). I’m looking forward to making more make-ahead meals to share with you!