Slow Cooker Balsamic Pork – Creamy polenta topped with slow cooker balsamic pork and a creamy avocado cream. Super easy comfort food!
One of my favorite things when it gets cool outside is Creamy Polenta. I am not sure why, but I just want to pair it with everything. And this Balsamic Pork is the perfect pair. The pork cooks in the crockpot all day, so it is tender, juicy, and takes just 5 minutes of your time to throw together.
Don’t worry, if you don’t like polenta, you can still make this. Just use potatoes or rice with you pork. You want something to soak up that delicious sauce!
Love The Crockpot?
There are so many great recipes you can make in the crockpot, they just make life and dinner time so much easier! Slow Cooker Honey Sesame Chicken, Crockpot Potato Soup and Crockpot Chili are a few other must try recipes.
What You’ll Need
- Pork Shoulder
- Beef Broth
- Balsamic Vinegar
- Soy Sauce
- Salt & Pepper
The polenta and avocado cream are optional, but so good as well. So be sure to scroll down to the recipe card to get the full recipe with the measurements.
How To Make Slow Cooker Balsamic Pork
- Start by mixing together the beef broth with all of the rest of the ingredients for the pork (minus the pork shoulder).
- Place the pork shoulder in the crockpot and pour the beef broth mixture over the top. Cover and cook on low for 8-10 hours until soft and tender.
- Use forks to shred the pork and mix back in with the sauce.
- If you are making the polenta, start about 25 minutes before you are ready to eat. All you do is heat the 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.
- You can make the avocado cream up to an hour before you are eating. Just mash the avocado and mix with sour cream, salt and pepper.
How To Serve Balsamic Pork
I like to serve over the bed of creamy polenta and top with the avocado cream. But if for whatever reason you don’t make those things it is great served over Mashed Potatoes or even White Rice.
Or you can serve alone with whatever your favorite sides are!
More Tasty Dinner Recipes
- Slow Cooker Italian Beef
- Instant Pot White Chicken Chili
- Crockpot French Dip Sandwiches
- Chipotle Chicken Bowls
- American Goulash
- Beef Chili
- Slow Cooker Pork Roast
Slow Cooker Balsamic Pork with Polenta and Avocado Cream
Creamy polenta topped with slow cooker balsamic pork and a creamy avocado cream.
- 4 pounds boneless pork shoulder
- 1 cup beef broth
- 4 cloves garlic, grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup balsamic vinegar
- 1 Tablespoon honey
- 2 Tablespoon soy sauce
- 2 cups milk
- 1 cup chicken broth
- 1 cup polenta
- 2 oz cream cheese
- 1 teaspoon salt
- 1 avocado
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Make Slow Cooker Balsamic Pork
- 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 8-10 hours.
- Using 2 forks, shred pork. Add back to the liquid and keep warm.
To Make 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.
To Make The Avocado Cream
- Mash avocado and mix with sour cream, salt and pepper.
- Store covered in the fridge for up to an hour before serving
- Scoop polenta into the bottom of a bowl. Top with shredded pork and a dollop of avocado cream.
Adapted from Running to the Kitchen
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Amount Per Serving Calories 837Total Fat 59gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 31gCholesterol 226mgSodium 1282mgCarbohydrates 15gFiber 2gSugar 9gProtein 58g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Taylor @ greens & chocolate says
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!
Wow, that looks amazing!
Shannon @Bake.Frost.Repeat says
This looks amazing. I’m always looking for more recipes for my slow cooker.
Carol at Wild Goose Tea says
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—-
Any slow cooker recipe is a friend of mine
What a fabulous dinner this made! My family raved about this and my teens are eager for leftovers tonight! Thank you!
Erin S says
That is great Karen! Thank you so much for coming to let me know. glad you enjoyed it.
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.
Erin S says
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.