Maple and Apple Braised Pork

Preheat oven to 135°C (275°F) or 150°C (300°F), depending on your oven.

Trim excess fat from the pork shoulder if there are large thick layers. Cut the roast into 4 large pieces.

Pat the pork pieces dry with paper towels and season generously with salt and pepper.

Heat oil in a large cast-iron pot over medium-high heat. Sear pork pieces on all sides, about 4-5 minutes per side, until well browned. Do in batches if needed. Remove meat from pot.

Reduce heat, add onions and sauté for 2-3 minutes. Stir in garam masala, then deglaze the pot with apple juice, scraping up the browned bits. Add chicken broth, maple syrup, 2 bay leaves, and the trimmed garlic head. Return pork to the pot.

Cover and braise in the oven for 2 hours, turning the meat halfway through.

After 2 hours, arrange apple quarters around the meat, cover and continue cooking for 1 more hour. The meat should be very tender and fall apart easily. If not, continue cooking up to 4 hours total.

Remove meat from pot. Squeeze the soft garlic cloves out of their skins and stir into the braising liquid. Add ½ tsp (2,5 ml) of cornstarch and stir well to thicken. If too thin, reduce over medium heat.

Meanwhile, prepare the polenta: bring the chicken broth to a simmer in a saucepan. Gradually whisk in the cornmeal. When thickened, remove from heat and stir in Parmesan, olive oil, salt, and pepper.

Return shredded meat to the pot and gently pull apart with a fork.

Serve directly in the pot at the center of the table, accompanied by creamy polenta and, if desired, pistachio gremolata. SO good.