Leftover BBQ Pulled Pork Polenta -

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!

Print Recipe

BBQ Pulled Pork Polenta

Cook Time25 mins

Course: Main Course

Cuisine: American

Keyword: 4th of july, BBQ, picnic, polenta, pork shoulder, pulled pork, smoky, southern, Summer

Servings:

Calories: 655kcal

Author: SatMorning21

Ingredients

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

Instructions

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.

Nutrition

Leftover BBQ Pulled Pork Polenta