Ingredients
Milk-braised pulled pork
Creamy polenta
Method
Milk-braised pulled pork
1.Preheat oven to 160°C (140°C fan-forced).
2.Heat oil in a large, flameproof saucepan on high. Season pork. Cook 10 minutes, turning to brown well all over. Remove from pan.
3.Cook onion, thyme, bay leaves and garlic in same pan for 3-4 minutes or until onion is soft. Add milk and lemon peel. Bring to a simmer. Return pork to pan.
4.Bake, covered, for 3 hours or until pork is very tender. Cool slightly. Remove pork from pan. Discard any string and extra fat. Using 2 forks, shred meat. Sereve with creamy polenta, beans and carrots.
Creamy polenta
5.Bring stock, milk and butter to the boil in a saucepan. Reduce to a simmer. Slowly whisk in polenta, stirring constantly 10-15 minute or until polenta comes away from sides of pan. Turn off heat and stir in parmesan. Season to taste.
Serve pork with strained, skimmed cooking juices.
Note