Instant Pot Pulled Pork Ragu

Ingredients

• 2.5 pound Boston Butt boneless pork shoulder (skin and excess removed, cut into 3 pieces)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 small onion (diced)
• 4 garlic cloves (chopped)
• 2 tablespoons tomato paste
• 1 cup full-bodied red wine
• 14 ounces canned whole peeled tomatoes
• 1/2 teaspoon smoked paprika
• 5 sprigs fresh thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 cup coarse cornmeal ((not quick cooking))
• kosher salt
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon chopped fresh thyme and rosemary leaves
• 2 tablespoons unsalted butter

Instructions

1. 1

   --- To cook the pork shoulder ---

2. 2

   Pat the pork shoulder pieces dry and Liberally season on all sides with kosher salt and freshly ground black pepper.

3. 3

   Heat the instant pot or pressure cooker on high heat/in sauté mode and drizzle in a little canola oil to coat the bottom. Brown the pork pieces on all sides, about 8 to 10 minutes total.

4. 4

   Transfer the pork shoulder to a plate and pour off all but 1 tablespoon of the fat left in the cooker; leaving the brown bits and removing any burned pieces.

5. 5

   Reduce the heat to medium-low. Add the onions and a pinch of salt. Sauté until soft and starting to caramelize, then add the garlic and cook for another 2 minutes. Stir in the tomato paste and cook for 30 seconds.

6. 6

   Deglaze the pot with the wine, scraping all the bits off the bottom and add in the thyme, herbs, bay leaf and paprika. Reduce the liquid by half.

7. 7

   Add the pork shoulder and any accumulated juices back to the pot. Crush the tomatoes with your hands as you add them to the pot along with the smoked paprika and the bouquet of thyme, rosemary and bay leaves.

8. 8

   Cover and bring to high pressure. Set timer for 35 minutes once high pressure is reached.

9. 9

   Use the natural pressure release method, then remove the lid. Use a ladle to scoop off and discard the top layer of fat.

10. 10

    Transfer the cooked pork shoulder to a cutting board and shred it apart with two forks, then add it back to the pot with the sauce, stirring to combine.

11. 11

    --- To make the polenta ---

12. 12

    Bring 4 cups water to a brisk boil and heavily season the water with kosher salt. Vigorously whisk in the cornmeal, then stir until most of the water starts to absorbed.

13. 13

    Continue to cook over low heat for about 30 minutes, stirring occasionally until the polenta is cooked.

14. 14

    Remove from the heat and stir in the butter, parmesan cheese and fresh herbs. Taste and season with more salt if needed.

15. 15

    Cover and keep warm before using.