Recipe by Laura Bashar // Family Spice
I had high hopes for this recipe, and from the first bite, it delivered. My Favorite Critic gave it two thumbs up, and I knew we had found something worth keeping.
It definitely transported us back to that amazing pork ragu and polenta we enjoyed on our food tour through Little Italy in San Diego. It wasn’t an exact match—and I’m realizing it really didn’t need to be. Part of the fun was sitting at our own table, remembering that trip and comparing the two.
How It Went in My Kitchen
The recipe calls for cooked pulled pork, and I happened to have a 1.75-pound pork shoulder from our Good Chop box in the freezer. I seasoned it simply with salt and pepper and cooked it in the slow cooker on low for 5½ hours. It came out perfectly tender and pulled apart beautifully.
From there, the ragu was easy to put together. There are quite a few fresh herbs in the ingredient list, but once everything was in the pot, it was really a matter of giving the sauce time to simmer and letting those flavors come together.
The Bite That Mattered
For me, it was the ragu. It was so flavorful! The combination of fresh herbs, tomatoes, wine, and tender pork developed into a rich sauce with an amazing depth of flavor.
The polenta was very, very good too, but it was different from what we remembered in San Diego. The version we had there was creamier, and I suspect the cheese may have made the difference. But spooning that savory ragu over warm polenta still made for one delicious bite.
Next Time Around
I wouldn’t change a thing about how I prepared the pork, and I would definitely give the ragu plenty of time to simmer again.
The polenta, however, has given me a new little kitchen challenge! I’d like to experiment with the cheese—maybe a different variety or combination—to see if I can get closer to that extra-creamy texture we remember.
We didn’t serve anything alongside this meal, and it certainly didn’t need a side. But next time, I think a simple green salad with a bright vinaigrette would be a nice contrast to the richness of the ragu and polenta.
My Recipe Box
This one is going in the recipe box.
We started the week hoping we had finally found a recipe that would remind us of a favorite dish from our travels, and we did. But I think what I love most is that now it has a story of its own—the pork shoulder pulled from the freezer, My Favorite Critic’s two thumbs up, and a new mission to perfect that creamy polenta.
Maybe that’s how some of the best recipes become keepers. They start with a memory and, somewhere along the way, become part of a new one.
Did you cook along with us this week? I’d love to hear how it went in your kitchen and whether this one earned a place in your recipe box, too.
I’d love to hear from you! Whether a recipe brought a little joy to your table, a reflection encouraged you, or a Nourish the Soul post spoke to your heart, your thoughts are always welcome here. Nourish and Nibble is about more than what we put on our plates—it’s about sharing life, faith, nourishment, and a little grace along the way. So pull up a chair and join the conversation. I’m so glad you’re here.