Cooking Instructions
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Step 1
Fill the slow cooker approximately 1/2 way with water and add in
Barbecue Sauce (120 mL)
.
Step 2
Now, remove the netting from the
Boneless Netted Fresh Pork Shoulder Roast (1)
, and gently place it down into the water. Set your cooker accordingly (for your lifestyle) and cook the roast until it’s tender and falling apart.
Step 3
Remove the roast, drain the liquid from the cooker and shred the pork.
Step 4
Put the shredded pork back into the cooker, set it to low and stir in the
Barbecue Sauce (120 mL)
, making sure to cover all the pork. Add more sauce if desired.
Step 5
While the pork is keeping warm, make the
Cornbread Mix (1 box)
according to the box instructions.
Step 6
Fill the liners up approximately 1/2 way and top it with a generous scoop of the pulled pork.
Step 7
Bake the ‘cupcakes’ at 350 degrees F (180 degrees C), for approximately 15 minutes, or until they’re golden, firm, and cooked through.
Step 8
Let them cool for a few minutes, it’s a good time to admire their “wow” factor.
Step 9
Then plate those fun and tasty babies up. Enjoy!
