Happy St. Patrick’s Day! We do not really do anything to celebrate St. Patrick’s Day. We are not Irish. We aren’t big drinkers and my 8 year old thinks that anything green is vegetable that should be avoided at all costs. I don’t think I have ever even tried corned beef and cabbage, one of these years I am going to have to change that. Well maybe not the cabbage part, I do not like cooked cabbage. So tonight is just a normal night for us. So if you are out and have a green beer, have one for me!
I am back with another recipe for your crockpot. I am on a roll this season, hope you have enjoyed them all. We had Tikka Masala, Sesame Chicken, Chipotle Beef Tacos, and Sesame Beef Noodle Bowls. Not bad for someone who hasn’t used their slow cooker much in the past. It is proving to be great for weeknights, or even weekends when we are gone most of the day. I have made this slow cooker pork twice now, we love it.
The first time I made this balsamic pork, we had friends over. It was a huge hit, we hardly had any leftovers. Considering there was just 5 of us, that says a lot. My 8 year old isn’t a big fan of the polenta part of it, but he ate crazy amounts of the pork. The second time I made it we used the leftovers as a pulled pork sandwich, and that was wonderful too. The avocado cream lends a great cool and creamy element to the dish. This will be in regular rotation at our house all year round.
Creamy polenta topped with slow cooker balsamic pork and a creamy avocado cream.
10 minPrep Time
7 hrCook Time
7 hr, 10 Total Time
- 4 pounds boneless pork shoulder
- 1 cup beef broth
- 4 cloves garlic, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2/3 cup balsamic vinegar
- 1 Tbls honey
- 2 Tbls soy sauce
- 2 cups milk
- 1 cup chicken broth
- 1 cup polenta
- 2 oz cream cheese
- 1 tsp salt
- 1 avocado
- 1/3 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- Combine all of the ingredients for the Balsamic Pork (minus the pork shoulder). Mix until well combined.
- Place pork in the slow cooker. Pour balsamic mixture over the top. Cover and cook on low for 6-7 hours. Using 2 forks, shred pork. Add back to the liquid and keep warm.
- To cook the polenta heat milk and chicken broth in a saucepan. Whisk in polenta and salt. Cook, whisking frequently, for about 10-15 minutes or until thickened. Mix in cream cheese until well combined.
- Meanwhile mash avocado and mix with sour cream, salt and pepper.
- To serve scoop polenta into the bottom of a bowl. Top with shredded pork and a dollop of avocado cream.
Adapted from Running to the Kitchen