Slow Cooker Balsamic Pork with Polenta and Avocado Cream
The recipe Slow Cooker Balsamic Pork with Polentan and Avocado Cream can be made in about 7 hours and 10 minutes. This recipe makes 8 servings with 480 calories, 57g of protein, and 16g of fat each. For $2.62 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 3767 would say it hit the spot. It works well as an affordable main course. It is brought to you by Dinners Dishes and Desserts. A mixture of boneless pork shoulder, beef broth, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. Overall, this recipe earns a great spoonacular score of 97%. Try Slow cooker balsamic pulled pork with polentan and avocado crema, Slow-cooker Balsamic Pulled Pork Sliders, and Slow Cooker Honey Balsamic Pork Tenderloin for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 420 minutes
Ingredients:
1 avocado
1 cup beef broth
¼ tsp black pepper
4 pounds boneless pork shoulder
1 cup chicken broth
2 oz cream cheese
4 cloves garlic, grated
1 Tbs honey
2 cups milk
1 cup polenta
½ tsp salt
2 Tbs soy sauce
Equipment:
slow cooker
sauce pan
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. Combine all of the ingredients for the Balsamic Pork (minus the pork shoulder).
2. Mix until well combined.
3. Place pork in the slow cooker.
4. Pour balsamic mixture over the top. Cover and cook on low for 6-7 hours. Using 2 forks, shred pork.
5. Add back to the liquid and keep warm.To cook the polenta heat milk and chicken broth in a saucepan.
6. Whisk in polenta and salt. Cook, whisking frequently, for about 10-15 minutes or until thickened.
7. 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.
Nutrition Information:
covered percent of daily need
