BBQ Pulled Pork Polenta Bowl

Tender pork, sautéed veggies, and creamy polenta come together in a flavor-packed bowl that's as satisfying as it is delicious. With a burst of fresh avocado, cilantro, and lime, every bite is a celebration of taste!
BBQ pulled pork polenta bowl recipe by Anna Fertility Nutritionist



BBQ Sauce:

  • 1 can tomato sauce
  • 1 Tbsp apple cider vinegar
  • 1 tsp garlic salt
  • 2 tsp onion powder
  • 1/4 cup honey
  • 1 tsp cumin
  • 1/2 tsp chipotle chili powder
  • 1 tsp cinnamon

Pulled Pork:

  • 1 lb pork tenderloin
  • 1 red onion, diced
  • 3 bell peppers, diced
  • 4 cups kale, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 (8-oz) polenta tubes
  • Avocado, cilantro, & lime


  • Pulled Pork: Add pork tenderloin + all BBQ sauce ingredients to slow cooker. Cook on high for 5-6 hours or on low for 8-10 hours. When finished, shred the pork tenderloin using two forks pulling in opposite directions. Mix meat back in with the sauce and continue cooking uncovered, on low, for another 30 minutes while you prepare the rest of the meal.
  • Veggies: Sauté onion, peppers, kale and garlic in olive oil on stove top over medium-high heat until tender and aromatic. Add salt and pepper to taste.
  • Polenta: Slice polenta into 1/2″ thick slices. Each serving needs ~3 slices, 12 slices total. In a skillet over medium-high heat, warm polenta for several min on each side until soft (do this in the same pan as the veggies if the pan is big enough).
  • Assemble: For each serving, lay out 3 slices of polenta. Top with 1/4 of the sauteed veggies + 1/4 of the pork. Garnish each serving with avocado slices, fresh cilantro and fresh squeezed lime.

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