Braised Pork Shoulder Ragu Over Creamy Polenta

The dinner party or lazy weekend meal of my dreams. This dish takes just 20 minutes to prep and then it slow roasts in the oven for a few hours. You just have to turn the meat once, and then uncover the pot when you have an hour of cooking left to help the sauce reduce and give a nice crust to the pork shoulder before you shred it and mix it all in with the insanely delicious sauce.

I like to serve this over creamy polenta, but it's also amazing over pasta (you'll want to thin out the sauce with some of the pasta cooking liquid before serving), and while I haven't had it this way I'm confident it would be insane on a sandwich.