Smoky BBQ Pulled Pork with Cheesy Cornbread Muffins

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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
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