Slow Cooker Balsamic Pork with Polenta and Avocado Cream

4.67 from 3 votes
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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!

Slow Cooker Balsamic Pork - Creamy polenta topped with slow cooker balsamic pork and a creamy avocado cream. Super easy comfort food!

 

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
  • Garlic
  • Balsamic Vinegar
  • Honey
  • 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.

Slow Cooker Balsamic Pork with Polenta & Avocado Cream

How To Make Slow Cooker Balsamic Pork

  1. Start by mixing together the beef broth with all of the rest of the ingredients for the pork (minus the pork shoulder).
  2. 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.
  3. Use forks to shred the pork and mix back in with the sauce.
  4. 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.
  5. 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.
Slow Cooker Balsamic Pork with Polenta & Avocado Cream

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!

shredded pork over a bed of polenta and topped with avocado

More Tasty Dinner Recipes

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Slow Cooker Balsamic Pork with Polenta & Avocado Cream
4.67 from 3 votes

Slow Cooker Balsamic Pork with Polenta and Avocado Cream

By Erin
Creamy polenta topped with slow cooker balsamic pork and a creamy avocado cream.
Prep: 20 minutes
Cook: 9 hours
Total: 7 hours 20 minutes
Servings: 8

Equipment

Ingredients 

Balsamic Pork

  • 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

Polenta

  • 2 cups milk
  • 1 cup chicken broth
  • 1 cup polenta
  • 2 oz cream cheese
  • 1 teaspoon salt

Avocado Cream

  • 1 avocado
  • 1/3 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions 

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

To Serve

  • Scoop polenta into the bottom of a bowl. Top with shredded pork and a dollop of avocado cream.

Notes

Nutrition

Serving: 1g | Calories: 837kcal | Carbohydrates: 15g | Protein: 58g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 31g | Cholesterol: 226mg | Sodium: 1282mg | Fiber: 2g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 20 minutes
Cook Time: 9 hours
Total Time: 7 hours 20 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 8
Calories: 837
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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14 Comments

  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. 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—-

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

  4. 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?

    1. 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.