• New England Olive Oil Company is a family owned business started by David and Samantha English
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  • We welcome everybody to our store at 191 Sudbury Road a half mile from Concord Center
  • Our love of fresh food led us to open our extra virgin olive oil and balsamic tasting bar
  • We carry a variety of flavored olive oils and balsamic vinegars
  • We carry oils from around the world and Balsamic Vinegars aged for 12 years in Modena, Italy

Slow Braised Pork with Tomato-Fennel Sugo over Cobrancosa Fried Polenta

Ingredients for Pork with Tomato & Fennel Sugo:

5-7 pound bone in pork shoulder

Kosher salt

Fresh ground black pepper

2-28 oz. cans diced tomatoes in juice

2 cups white wine

8 whole garlic cloves

1 large fennel bulb, thinly sliced

1 sprig fresh rosemary, leaves stripped

3 tbsp. Spanish Hojiblanca Olive Oil



Preheat oven to 450


Rub entire pork shoulder with a tbsp. of Hojiblanca Olive Oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tbsp. of olive oil, and season with salt and pepper.


Roast the shoulder and vegetable uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.


Reduce the oven to 350.


In a large bowl, mix together the tomatoes, wine, a tbsp. of Hojiblanca, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roast pan and roast at 350 for five hours.


Meanwhile, make the polenta


Ingredients for Cobrancosa Fried Romano Polenta:

4 cups chicken broth

2 cups polenta

2 cloves of garlic, finely minced

2 shallots, finely minced

½ cup grated Pecorino Romano

Fresh ground pepper

Kosher salt

2 tbsp. Cobrancosa Olive Oil, plus enough to fill a fraying pan 2”



In a 3+ quart sauce pan heat one tbsp.. of Cobrancosa. Saute the onion until translucent, about three minutes. Add the garlic and sauté for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring for 20-25 minutes until the polenta is thick.


Add the cheese, remaining tbsp. of Cobrancosa, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9”x13” baking dish and allow to cool. Refridgerate covered in plastic wrap.


Cut the polenta in to squares 3”x3” in size. Heat 2” of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.


Serve the pork in large shreds with the sauce from the pan over hot, crispy polenta.


Serves 8

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