Braised pork shoulder with tomatoes, cinnamon, and olives over polenta from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 77) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Barley with carrots, scallions, and maybe Parmesan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb for pork.

  • Barb_N on September 19, 2014

    I chose this recipe for pork shoulder because it had several favorable notes. The ingredients sound like they would result in a very flavorful sauce but I did not think so. There was the barest hint of cinnamon and the occasional bite of olive- otherwise it was a one-note of tomato.

  • westminstr on April 09, 2013

    This was good the first night and leftovers were amazing. Aromas while cooking were incredible. On day 3 of leftovers we shredded the leftover pork into the tomatoes and added extra olives for a wonderful pasta sauce. Loved this dish.

  • aeader on May 27, 2012

    This was great on a cold evening, and very simple to make. I used anchovy paste and served it over barley. I accidently added the olives along with all the other ingredients right before putting it into the oven, instead of waiting until the end, but it still came out fine.

  • amraub on April 10, 2012

    Excellent braised dish with incredible aromas. I love the olives with this dish. Used anchovy paste because that's what I had on hand.

  • L.Nightshade on April 02, 2012

    This was a simple one, and only one pot was used for cooking. The house filled with wonderful aromas while it cooked. I used green beldi olives, and, the flavor of olives and rosemary predominated. The anchovies were not evident, but they lent their usual oomph to the flavors. The polenta is the perfect foil for the strong flavors. A lovely dish for a cold evening.

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