After affordable comfort food? This hearty family meal packs a spicy punch.
Serves88
Cook time3 hr 40 mins3 hour 40 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
2kg Coles Australian Pork Shoulder Roast Boneless
1 brown onion, coarsely chopped
2 garlic cloves, crushed
400g can diced tomatoes
2 tsp smoked paprika
1 red birdseye chilli, thinly sliced
400g can red kidney beans, rinsed, drained
2 tbs finely chopped flat-leaf parsley
Polenta dumplings
1 1/4 cups (185g) self-raising flour
1/2 cup (85g) polenta
1 cup (80g) finely grated parmesan
100g butter, melted
1 cup (250ml) buttermilk
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a frying pan over medium heat. Cook pork, turning occasionally, for 10 mins or until brown all over.
Step 2
Combine the onion, garlic, tomato, paprika and chilli in a slow cooker. Season. Add pork, rind-side up. Cover and cook for 3 hours on high (or 6 hours on low) or until pork is very tender.
Step 3
Transfer the pork to a plate. Remove and discard the rind and any fat from the pork. Use 2 forks to shred pork. Return to the slow cooker. Stir in beans.
Step 4
To make the polenta dumplings, combine flour, polenta and parmesan in a bowl. Season. Make a well in centre. Stir in butter and buttermilk. Roll level tablespoonfuls of the mixture into balls. Arrange over pork mixture. Cover and cook for 30 mins on high (or 1 hour on low) or until dumplings are cooked through. Sprinkle with parsley.
