Eng_slow cooker balsamic pulled pork with polenta and avocado crema

1. For the pork
Combine the salt, pepper, garlic, paprika and cumin in a small.
Rub on the top of the pork loin, pressing into the meat.
Whisk together the remaining ingredients in a small bowl, pour into the slow cooker.
Place the pork in the slow cooker in the balsamic mixture and cook on low for 6 hours.
Remove the pork once done, shred with two forks and place mixture back into the slow cooker, tossing to absorb all the juices.
For the polenta
Bring the milk, water and salt to a boil in a medium sauce pan.
Once boiling, reduce to a simmer, slowly add the polenta and stir for about 10 minutes until thickened.
Add the butter, cheese and season with more salt as needed.
For the avocado crema
Combine all the ingredients in a food processor and process until smooth
To serve
Place the polenta on the bottom of a bowl, top with pork and a dollop of the crema. Garnish with cilantro and more cheese.