2 cans Asian Jackfruit, in brine, drained & rinsed thoroughly (these are your pork)
Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat.
Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).
Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; toss mixture over jackfruit either in a ziplock or in a bowl with a lid. Place jackfruit in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve over polenta.