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Slow Cooker Balsamic Pork with Polenta and Avocado Cream


Slow Cooker Balsamic Pork with Polenta & Avocado Cream

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!


Slow Cooker Balsamic Pork with Polenta & Avocado Cream

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.

Slow Cooker Balsamic Pork with Polenta & Avocado Cream

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.

Slow Cooker Balsamic Pork with Polenta and Avocado Cream
Serves: 8
Prep time:
Cook time:
Total time:
Creamy polenta topped with slow cooker balsamic pork and a creamy avocado cream.
Balsamic Pork
  • 4 pounds boneless pork shoulder
  • 1 cup beef broth
  • 4 cloves garlic, grated
  • ½ tsp salt
  • ½ tsp black pepper
  • ⅔ 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
Avocado Cream
  • 1 avocado
  • ⅓ cup sour cream
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Combine all of the ingredients for the Balsamic Pork (minus the pork shoulder). Mix until well combined.
  2. 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.
  3. 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.
  4. Meanwhile mash avocado and mix with sour cream, salt and pepper.
  5. To serve scoop polenta into the bottom of a bowl. Top with shredded pork and a dollop of avocado cream.



  1. We’re not big on celebrating St Paddy’s Day either so tonight will be pretty normal for us, too! This pork looks delicious…and I love how you put it over polenta!

  2. Wow, that looks amazing!

  3. This looks amazing. I’m always looking for more recipes for my slow cooker.

  4. What a handsome looking dish to serve. The yellow of the polenta with the spring green of the avocado—-definitely spring colors. Yet it’s still hardy enough for the leftover chills of winter. Well done. Of course I love pork, polenta and avocados—-so that could be part of my appreciation of this dish. Laughing—-

  5. Any slow cooker recipe is a friend of mine

  6. What a fabulous dinner this made! My family raved about this and my teens are eager for leftovers tonight! Thank you!

  7. Hi there! I made this for dinner tonight, and it took me FOREVER to boil down the polenta mixture, and when it was a good consistency I really didn’t have very much polenta (definitely not enough to feed 5 people, as you did!). I’m wondering if the measurements are right – should it really be 2 cups milk and 1 cup polenta, or maybe 2 cups polenta and 1 cup milk?

    • The other thing that made me wonder was that mine turned out much less yellow than yours is.

    • Melody – I just follow the direction on the bag of polenta when I make it. I just googled it, and it is at least 2 cups of liquid to 1 cup of polenta. You can use more liquid if you want it creamier. The color will depend on the brand you buy. I use Bob’s Red Mill Yellow Polenta. They also sell instant polenta, so check the directions on the package you bought.



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