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Saturday, December 13, 2014

Pulled Pork with Cornbread Topping

  • 1/2 cup bottled barbecue sauce
  • 1/2 cup chicken stock
  • tablespoons chili powder
  • 1 1/4 pounds boneless, country-stylpork shoulder ribs, cut into 6 pieces
  • onion, halved and thinly sliced
  • 1/3 cup creamed corn
  • egg
  • tablespoons sour cream
  • 1 8 1/2 ounce box  corn muffin mix
  • scallion, chopped
  1. Preheat the oven to 300 degrees . In a large, heavy ovenproof pot or Dutch oven, whisk the first 3 ingredients. Add the pork and onion and bring to a simmer over medium; cover. Roast until the pork is tender, 1 3/4 hours. Remove the pot from the oven and increase the heat to 400 degrees . Using 2 forks, shred the pork in the pot.
  2. In a bowl, stir the creamed corn, egg and sour cream, then gently fold in the muffin mix and scallions. Spoon the batter to cover the pulled pork. Bake, uncovered, until cornbread is golden and tester comes out dry, 20 to 25 minutes.
  • Complete step 1 in a slow cooker on low, 3 1/2 hours. Shred the pork and return to the slow cooker. Spread the batter on top and cook on low until cornbread is golden and tester comes out dry, about 2 3/4 hours

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