These Pulled Pork and Cornbread Shooters are a delightful combination of smoky pulled pork and cheesy cornbread, perfect for a party or barbecue gathering. The mini size makes them easy to enjoy as appetizers or snacks.
Ingredients: 3 lbs pork shoulder, boneless. 1 cup barbecue sauce. 1 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp salt. 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tbsp baking powder. 1/2 tsp baking soda. 1 cup buttermilk. 2 large eggs. 1/4 cup melted butter. 1 cup shredded cheddar cheese. 2 tbsp chopped green onions for garnish.
Instructions: Add garlic powder, onion powder, black pepper, and salt to the pork shoulder and rub it all over. In a slow cooker, put the pork shoulder that has been seasoned. Cook on low for 8 hours, or until the meat is soft. Use forks to shred the cooked pork, then mix it with barbecue sauce. Warm up the oven to 400F 200C and grease a mini muffin tin for the cornbread shooters. Put cornmeal, flour, sugar, baking powder, and baking soda in a bowl and mix them together. Mix buttermilk, eggs, and melted butter together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the shreds of cheddar cheese. Place the cornbread batter into the mini muffin tin. Bake for 12 to 15 minutes, or until the tops are golden brown. Before taking the cornbread shooters out of the tin, let them cool a bit. To put it together, put some pulled pork on top of each cornbread shooter. Add chopped green onions as a garnish and serve right away.
Prep Time: 20 minutes
Cook Time: 480 minutes
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