Pork Ragù with Polenta

INGREDIENTS

2 tbsp

canola oil

boneless pork shoulder roast (Boston butt), trimmed

1 tbsp

kosher salt, divided

1 tsp

freshly ground black pepper

2 tbsp

minced garlic

1 1/2 tbsp

chopped fresh rosemary

1 1/2 tbsp

chopped fresh oregano

medium shallots, halved lengthwise

1/4 cup

unsalted tomato paste

1 cup

dry red wine

2/3 cup

unsalted chicken stock (such as Swanson)

2 tbsp

Dijon mustard

1 28 ounce can

unsalted whole peeled plum tomatoes, undrained

3 cups

stemmed chopped lacinato kale

1 tbsp

red wine vinegar

8 cups

water

2 cups

stone-ground polenta