Barbecued pulled pork polenta is a home run dish I make whenever I have leftover BBQ. The creamy polenta mixes with the sweet and juicy BBQ in the best way. If you want, you can always make this dish using just-made pulled pork, following one of my recipes, but I just wanted to show you an option for leftovers, as most people have leftovers when making pulled pork.
I make the polenta so it's a little healthier of an option due to the minimal amount of fat added. The coleslaw on top has a wonderful fresh, crisp bite. I love the combination of the hot and cold, sweet-and-sour aspect that you get from this dish and I hope you enjoy!
BBQ Pulled Pork Polenta
- 2 Cup BBQ Pulled Pork
- 1 Cup BBQ sauce
- 2 Cup Cole Slaw
- 1 Cup Polenta
- 2 Cups Chicken Broth
- 1 Cup Water
- 1 T Salt
- ¼ T Garlic Powder
- 1 Cup Parmesan Cheese
- 2 TB Butter
- Start with the polenta: Add chicken broth into a sauce pot and bring to a slow boil.
- Slowly whisk in the cornmeal. Lower heat to medium and continue to whisk. Cook for 6-9 minutes, until it starts to thicken. Then, add 1/2 cup of water and whisk. As it thickens again, add the second 1/2 cup of water and whisk.
- Once it starts to thicken, remove from heat and add your butter and parmesan. Mix to combine.
- For the Pulled Pork, you need to heat it up in a way to bring the juiciness back. To do this, add pork to a small pot over medium heat. Add 1/2 cup of your favorite sauce, with 2 TB of water, and heat until warm. Add more sauce if necessary, extra sauce is a good thing because it mixes well with the rest of the components.
- To assemble, spoon in a generous serving of polenta into a bowl, then add your pulled pork (and a little additional barbecue sauce) and finish with your colesalw.