Barbecue Pork Polenta Bowls with Pineapple and Guacamole
Ingredients
- For the Pork
- 1 pork tenderloin (about 1 1/4 to 1 1/2 lbs)
- 1 1/2 cups barbecue sauce
- For the Bowls
- 4 cups water
- 1 cup polenta
- 1/4 cup mascarpone cheese
- 1 tablespoon butter
- 1/2 tsp. salt
- About 1 1/2 cups cubed pineapple
- About 1 cup guacamole
- 2 tablespoons fresh cilantro, roughly chopped
- Lime wedges
Instructions
- Make the barbecue pork. Place the pork tenderloin in your slow cooker. Cover with the barbecue sauce. Place the lid on your slow cooker and turn it on. Cook the pork tenderloin until it’s extremely tender and falls apart easily, about 4 hours on the high setting or 8 hours on the low setting. Using two forks, shred the pork into smaller pieces. Set aside and keep warm.
- Make the polenta. In a heavy bottom saucepan, bring the water to a boil. Slowly whisk in the polenta and turn down the heat to maintain a simmer. Cook the polenta for about 15-18 minutes, whisking frequently during this time. As the polenta cooks and thickens, you’ll have to further turn down the heat to prevent it from bubbling and splattering. Once the polenta has thickened and the liquid is mostly absorbed, remove the saucepan from the heat and whisk in the mascarpone cheese, butter and salt. Set aside and keep warm.
- Assemble the bowls. Divide the polenta evenly between four bowls. Top with some of the shredded pork, pineapple and guacamole. Top with cilantro and a squeeze of fresh lime juice, if desired. Serve immediately.
- Leftovers cans be stored in an airtight container in your refrigerator for 2-3 days. The polenta will become firm once it’s cooled. Whisk in some warm water or milk to help loosen it.
