SLOW COOKER BALSAMIC PULLED PORK WITH POLENTA AND AVOCADO CREAM

FOR THE PORK
2½ pound boneless pork loin
½ teaspoon kosher salt
¼ teaspoon ground pepper
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon cumin
½ cup chicken broth
½ 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
½ cup grated cheddar or Monterey jack cheese

FOR THE AVOCADO CREAM
½ avocado
½ cup plain Greek yogurt
2 tablespoons cilantro
juice of ½ a lime
salt & 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