Tuesday, February 28, 2012

BBQ Pullled Pork Cornbread Muffins

I am always looking for easy filling things to make my family. I found this gem and adapted it to fill our needs. I used jalepeno in half of the muffins for an extra kick and left the other 6 not so spicy. The large pork shoulder I purchased on sale and divided it in half to make two meals.

Crock Pot BBQ Pork
1 2-3 lb. Pork roast
1/2 onion diced
salt and pepper
1/2 c water
Sweet Baby Rays BBQ sauce

2 packages Jiffy Cornbread mix
1 cup milk
2 eggs
1/2 c cheese of your choice (I used a taco cheese)
1/2 diced and seeded jalepeno(optional)

Cook the pork in the crock pot along with the onion and water. You can set this for 8 hours on low if you have the time. If you roast is bigger I recommend cutting it in half so it cooks through. Drain the water from the crockpot and seperate the pork with two forks into shreds. Add about 1/2 cup BBQ sauce. 

Pre-heat oven to 425. Mix the corn bread packages with 1 cup milk and two eggs. Mix in about 1/4 cup of the cheese and give a stir. Line a 12 hole muffin tin with liners or spray with Pam. Pour half of the cornbread mixture into the tins. Top with approx. 1-2 TBSP of the pulled pork.

Place a pinch of jalepeno in each muffin. (or not for the kids) Top with the remaining Jiffy cornbread mix. Bake for 20-25 minutes. The last five minutes sprinkle each muffin top with cheese and bake til melted.

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