Slow Cooker Balsamic Pulled Pork with Polenta and Avocado Crema
This slow cooker balsamic pulled pork is sweet and juicy served over cheesy polenta and topped with a cilantro infused avocado crema. Serious comfort food!
Servings: 6 servings
Ingredients
For the Pork
- 2 1/2 pound boneless pork loin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup chicken broth
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
For the Polenta
- 2 cups milk
- 2 cups water
- 1 teaspoon kosher salt
- 1 cup polenta corn grits
- 1 tablespoon butter
- 1/2 cup grated cheddar or Monterey jack cheese
For the Avocado Crema
- 1/2 avocado
- 1/2 cup plain Greek yogurt
- 2 tablespoons cilantro
- juice of 1/2 a lime
- salt & pepper
Instructions
For the Pork
- Combine the salt, pepper, garlic, paprika and cumin in a small.
- Rub on the top of the pork loin, pressing into the meat.
- Whisk together the remaining ingredients in a small bowl, pour into the slow cooker.
- Place the pork in the slow cooker in the balsamic mixture and cook on low for 6 hours.
- Remove the pork once done, shred with two forks and place mixture back into the slow cooker, tossing to absorb all the juices.
For the Polenta
- Bring the milk, water and salt to a boil in a medium sauce pan.
- Once boiling, reduce to a simmer, slowly add the polenta and stir for about 10 minutes until thickened.
- Add the butter, cheese and season with more salt as needed.
For the Avocado Crema
- Combine all the ingredients in a food processor and process until smooth
To Serve
- Place the polenta on the bottom of a bowl, top with pork and a dollop of the crema. Garnish with cilantro and more cheese.
Nutrition
Serving: 1SERVING | Calories: 609kcal | Carbohydrates: 24g | Protein: 60g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Cholesterol: 182mg | Sodium: 982mg | Fiber: 2g | Sugar: 17g