Served at the 2026 Farmers’ Table Wine Trail, Robller Vineyard
Ingredients:
Boneless Pork Shoulder
A few sprigs of fresh thyme
1/4 cup dried basil
Salt and Pepper
1/2 bottle red wine
1 bulb cleaned, smashed garlic
2 chopped yellow onions
2 large cans San Marzano Tomatoes
2 cups chopped celery
1 lb. diced carrots
3 cups dried polenta
2 qts. chicken stock
3 TBSP olive oil
1 cup grated Parmigiano Reggiano
Instructions:
- Place pork shoulder in large roasting pan. Sprinkle herbs over meat and generously cover with salt and pepper.
- Add 1/2 bottle of wine, garlic, onion, tomatoes, celery, and carrots.
- Cover pan with foil. Place in preheated oven at 350°F for 2 hours.
- Remove pan from oven but leave closed for 30 minutes.
- Prepare polenta in large pot with chicken stock, olive oil, salt, and pepper. Cook until creamy consistency.
- Spread polenta on a large pan. Shred pork over polenta.
- Top with roasted vegetables. Pour sauce from roasting pan over the top and sprinkle with cheese.
- Place back in the oven until time to serve. Serve family style.
Serves: 12
Serve with Robller Vineyard Chambourcin
