Slow-Braised Pork Shoulder Ragu with Velvety Polenta and Sweet Roasted Carrots

Preheat your oven to 325°F. Cut 3 lbs boneless pork shoulder into 2-inch chunks, then season evenly with 1.5 tsp salt and 1/2 tsp black pepper.

Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Working in batches, sear the pork pieces for 6-8 minutes until browned on all sides. Transfer seared pork to a plate.

Reduce heat to medium. Add 1 tbsp olive oil, 1 chopped yellow onion, 1/2 lb thinly sliced carrots (reserve remaining 1 lb), and 2 chopped celery ribs. Cook for 5 minutes until softened. Stir in 4 minced garlic cloves and 3 tbsp tomato paste, cooking for 2 minutes until fragrant.

Deglaze the Dutch oven with 2 cups low-sodium beef broth, scraping up browned bits from the bottom. Pour in 14.5 oz crushed tomatoes, add 2 sprigs fresh rosemary and 4 sprigs fresh thyme, then return the pork and juices to the pot.

Cover tightly with the Dutch oven lid and place in the oven to braise at 325°F for 2 hours and 15 minutes, until the pork is tender and shreds easily with a fork.

During the last 40 minutes of braising, toss the remaining 1 lb carrots (peeled and cut into toddler-safe batons) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan. Place in the oven alongside the Dutch oven and roast for 35-40 minutes until completely soft and easily mashable.

About 20 minutes before serving, bring 3 cups water, 1 cup whole milk, and 1/2 tsp salt to a simmer in a saucepan over medium heat. Slowly whisk in 1 cup yellow cornmeal in a steady stream. Lower heat to low, cover, and cook for 15 minutes, stirring occasionally, until creamy. Whisk in 2 tbsp unsalted butter.

Remove the braise from the oven. Carefully transfer half of the braised pork shoulder (approx. 1.5 lbs) and 1/2 cup braising liquid into an airtight container; let cool, seal, and store in the refrigerator for Day 4 dinner.

Using two forks, shred the remaining 1.5 lbs pork shoulder directly in the Dutch oven, simmering over low heat on the stovetop for 5 minutes to combine with the ragu sauce. Finely chop 1/4 cup fresh Italian parsley, and zest 1 tsp and juice 1 tbsp from 1 fresh lemon into a small bowl to make a quick gremolata.

Spoon velvety polenta onto plates, top with rich shredded pork ragu, sprinkle with the fresh lemon-parsley gremolata, and serve with the soft roasted carrots on the side.