Pulled Pork with Homemade Sauce and Creamy Polenta

Picture of Anne-Marie Hamel

A few simple ingredients are enough to prepare a homemade barbecue sauce without mustard or wheat. You’ll love the combination of slow-cooked pork in a well-balanced, slightly sweet sauce.

Allergen to watch for: soy

Yield: 12 servings

Ingredients for the sauce

  • 500 ml (2 cups) ketchup
  • 100 g (½ cup) slightly packed brown sugar
  • 2 tablespoons wheat-free soy sauce *
  • 2 tablespoons apple cider vinegar
  • 125 ml (½ cup) chicken broth
  • 125 ml (½ cup) tomato paste
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon smoked paprika
  • 3 green onions, thinly sliced
  • Salt and pepper, to taste

* Allergic to soy? Use the recipe suggested on page 40 of the book Allergique et gourmand.

Allergic to wheat? Look at the list of ingredients as soy sauces often contain wheat, look for gluten-free options to locate wheat-free products.

Preparing the meat

  1. Use 1 pork shoulder (or fillets) approximately 1.4 kg (3 lb.)
  2. Preheat the oven to 150°C (300°F).
  3. In a large casserole, whisk together all the ingredients for the sauce. Add the pork shoulder. Bake for 4 hours or until the meat is easily shredded with a fork.

Chef Tip: The slow cooker also gives great results. Cook the meat and marinade for 6 hours at high temperature.


Serve pulled pork with corn buns or creamy polenta (see creamy polenta recipe below).

For a Tex-Mex touch, serve pulled pork in crispy tacos or soft tortillas (remember to check the list of ingredients on the package, for dietary restrictions).

This recipe can be stored for up to 2 days in a refrigerator, in an airtight container.

If it has not been in contact with the meat, the sauce can be stored for 5 days in the refrigerator.

The pulled pork can be frozen in the BBQ sauce.

Shepard’s Pie Variation

Replacing ground meat of traditional shepherd’s pie with pulled pork and homemade BBQ sauce is a great way to reinvent a classic! The mashed potatoes can also be replaced with a naturally sweetened sweet potato puree (see recipe on page 159 of the same cookbook), which goes wonderfully with the BBQ sauce in which the pork is cooked.

Creamy polenta

Makes 1 litre (4 cups)

This recipe, though rich and creamy, does not contain any dairy products.


  • 500 ml (2 cups) unsweetened plant-based beverage
  • 500 ml (2 cups) water
  • 60 ml (¼ cup) margarine (choose according to your allergies)
  • 135 g (1 cup) fine cornmeal
  • 130 g (½ cup) canned creamed corn
  • 60 ml (¼ cup) plant-based cream
  • Salt and pepper, to taste


  1. In a saucepan over medium heat, bring to boil, plant based beverage, water and margarine.
  2. Add the cornmeal and whisk for 5 minutes or until a thick and creamy texture is obtained.
  3. Add the creamed corn and the plant-based cream. Salt and pepper. Serve immediately.


This polenta can be stored in a refrigerator for up to 2 days in an airtight container. To warm, put in a small saucepan, add a little bit of water or chicken broth and whip for a few minutes over low heat.


Add 90 g (1 cup) Parmesan to the thickened mixture and replace the plant-based cream with 15% thick cream. You can also replace the plant-based beverage with cow’s milk and margarine with salted butter.

This recipe is from Allergique et gourmand, Dominique Seigneur’s cookbook, where the author shares more than 100 recipes free of priority allergens.

Please note:

The recipes we suggest are meant to be priority allergen-free. However, it remains important to do your own nutrition labelling check for each ingredient.