Italian Pork and Polenta Bake

Serves 4 to 6

Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For a rich and hearty Italian-style casserole we combined two classics: pork ragu and polenta. While pork shoulder is the most common choice for slow-cooked pork, using it required cutting up the meat. Instead we chose boneless country-style pork ribs, which contained plenty of intramuscular fat to keep the meat moist during the extended cooking time and required no extra knife work. A combination of white and porcini mushrooms ramped up the meaty flavor of the sauce, and tapioca ensured that it was glossy and silky. Precooked polenta, sliced thin and sprinkled with Parmesan, made for a golden, flavor-packed crown. See the sidebar that follows the recipe.

8	ounces sliced white mushrooms
1	cup chopped onion
2	tablespoons tomato paste
1	tablespoon olive oil
1	tablespoon minced garlic
¼	teaspoon red pepper flakes
¼	ounce dried porcini mushrooms, rinsed and minced
2	tablespoons instant tapioca
	Salt and pepper
2	pounds boneless country-style pork ribs, trimmed
1	(18-ounce) tube precooked polenta, sliced ¼ inch thick
1	cup grated Parmesan cheese

1. Microwave white mushrooms, onion, tomato paste, oil, garlic, and pepper flakes in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; drain vegetables and transfer to slow cooker. Stir in porcini mushrooms, tapioca, 1 teaspoon salt, and ½ teaspoon pepper. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Transfer pork to cutting board, let cool slightly, then shred into bite-size pieces. Gently stir shredded pork into slow cooker and season with salt and pepper to taste. (Adjust filling consistency with hot water as needed.) Shingle polenta on top of pork filling and sprinkle with Parmesan. Cover and cook on high until polenta is heated through and cheese is melted, 20 to 30 minutes. Serve.