How to Make Slow Cooker Pork Ragu Over Paleo Polenta

Ingredients

• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• ¾ teaspoon fine sea salt
• ¼ teaspoon fresh ground black pepper
• 1 (14½-ounce) can diced tomatoes (with juices)
• 2 cups chicken or beef bone broth, store-bought or homemade
• 3 pounds pork spareribs, cut into individual ribs
• 1 recipe Paleo Polenta, for serving
• Chopped fresh flat-leaf parsley, for garnish (optional)

1. In a 4-quart slow cooker, combine the onion, tomato paste, garlic, thyme, oregano, salt, and pepper. Add the tomatoes and their juices and the broth; stir well to combine. Add the pork spareribs and turn to coat.
2. Cover and cook until the pork is very tender—7 to 8 hours on low or 5 to 6 hours on high. (The longer cooking time will create meat that is very tender; if you prefer chewier ribs, stick to the shorter cooking time.)
3. Remove the ribs from the slow cooker, leaving the cooking liquid in the pot. Using two forks, shred the pork. Return the pork to the slow cooker and mix it into the cooking liquid.
4. Divide the polenta among wide, shallow bowls and spoon the ragu over the top. Sprinkle each serving with chopped parsley, if desired, and serve immediately.