2 cups whole milk; more as needed
Kosher salt
1 cup yellow stone-ground cornmeal
1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
1-1/2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
2 medium carrots, cut into small dice
2 medium ribs celery, cut into small dice
1 medium yellow onion, cut into small dice
Pinch of crushed red pepper flakes
3 canned tomatoes, drained and cut into medium dice
3 cloves garlic, finely chopped
3 cups leftover shredded Slow-Roasted Pork Shoulder
3 cups lower-salt chicken broth
Freshly ground black pepper
2 Tbs. chopped fresh flat-leaf parsley

Description

This Recipe Is Comfort On A Plate; It’s Reason Enough To Make The Slow-roasted Pork In The First Place.

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