SLOW COOKER BALSAMIC PULLED PORK WITH POLENTA AND AVOCADO CREAM
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
FOR THE PORK2½ pound boneless pork loin½ teaspoon kosher salt¼ teaspoon ground pepper3 cloves garlic, minced½ teaspoon smoked paprika½ teaspoon cumin½ cup chicken broth½ cup balsamic vinegar2 tablespoons brown sugar1 tablespoon soy sauceFOR THE POLENTA2 cups milk2 cups water1 teaspoon kosher salt1 cup polenta (corn grits)1 tablespoon butter½ cup grated cheddar or Monterey jack cheeseFOR THE AVOCADO CREAM½ avocado½ cup plain Greek yogurt2 tablespoons cilantrojuice of ½ a limesalt & pepper
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 saucepan.
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 CREAM
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 cream. Garnish with cilantro and more cheese.
Serving Size: one-sixth of recipe
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 saucepan.
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 CREAM
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 cream. Garnish with cilantro and more cheese.
Serving Size: one-sixth of recipe
Nutritional Info Amount Per Serving
- Calories: 539.7
- Total Fat: 23.7 g
- Cholesterol: 115.4 mg
- Sodium: 1,637.1 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.5 g
- Protein: 46.7 g
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