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.