Tips for Experienced Cooks
To elevate the flavors even further, consider searing the pork shoulder on all sides before adding it to the slow cooker. This will introduce complex flavors through the Maillard reaction. Also, try making your own BBQ sauce from scratch to personalize the taste profile according to your preference. Experiment with different types of vinegar in the recipe, like balsamic or sherry vinegar, for a subtle twist on the tangy component.
Step 1: Season the pork
Season the pork with salt, pepper, smoked paprika, and garlic powder.
- Pork
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Step 2: Combine in slow cooker
In a slow cooker, combine the seasoned pork, BBQ sauce, chicken broth, brown sugar, and apple cider vinegar.
- Seasoned pork from step 1
- 1 cup BBQ sauce
- 1 cup chicken broth
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
Step 3: Cook in slow cooker
Cook on low for 8 hours or until the pork is tender and easy to shred.
Step 4: Shred the pork
Shred the pork using two forks and stir it in the BBQ sauce. Season with additional salt and pepper if needed.
- Shredded pork
- Additional salt and pepper (to taste)
Step 5: Prepare cornbread
Preheat the oven to 350°F and line a muffin tin with paper liners. Fill each muffin cup with cornbread batter and top with shredded cheddar cheese.
- Cornbread batter
- 1 cup shredded cheddar cheese
Step 6: Bake cornbread
Bake for 15-20 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.
Step 7: Serve
Serve the smoky BBQ pulled pork with the cheesy cornbread muffins.
Meat, Eggs, & Dairy
- 3 pounds pork shoulder
Pantry Items
- 1 cup shredded cheddar cheese
- 12 whole cornbread muffin
- 1 cup bbq sauce
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
Seasonings & Spices
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder