This was one of those times where I saw a recipe online and decided to just take parts of it and make it into something else. Go figure. I thought the recipe as it was written sounded wonderful, but events conspired against its complete creation. It was presented as slow cooked balsamic pork that was to be served on cheesy polenta. That sounds delicious, but polenta is really, really hard to find around here. I found already-prepared polenta, which wouldn’t work at all, and I found quick-cooking polenta, which I might have been able to adapt–but in the end, I saw the package of fresh corn tortillas sitting on the counter and I thought this pork would make excellent chalupas. And I was right.
So I slow-cooked the pork loin for six hours in a savory balsamic broth, used two forks to shred it, and then took some of it and chopped it a little finer to use on these chalupas.
…and crisp-fried my tortillas, and combined everything with a sprinkle of Monterrey Jack on top.
The sauce is very tart and would be an excellent dip for vegetables.
The recipe is as follows:
Pulled Balsamic Pork with Avocado Cream
2½ pound boneless pork loin
½ teaspoon kosher salt
¼ teaspoon ground pepper
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon cumin
½ cup chicken broth
½ cup balsamic vinegar
2 Tablespoons brown sugar
1 Tablespoon soy sauce
Combine all ingredients in crock pot and cook on low for 6 hours. Shred pork and return to broth.
To make chalupas, fry corn tortillas until they are crisp, add warm pork and sprinkle with Monterrey Jack cheese. Dollop with Avocado Cream.