|
In a slow cooker, combine all of the above ingredients (not the polenta.) Anyway, throw it all in and cook about 3 hours. Stick two forks down in it and shred the pork right in the juices. Cook 1 more hour.
Bring the milk and water to a slight boil. Stir in the polenta and whisk until creamy and thick, about 5 minutes. Take off the heat and stir in the butter, cheese and a pinch of salt. Whisk to combine.
Serve a good mound of paprika pork over a bed of creamy polenta.
|
