Pulled Pork Cornbread Cupcakes

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 box
(15 oz)

Cornbread Mix

1 cup

Barbecue Sauce

1

Boneless Netted Fresh Pork Shoulder Roast

Cooking Instructions

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Step 1

Fill the slow cooker approximately 1/2 way with water and add in Barbecue Sauce (1/2 cup) .

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 (1/2 cup) , 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!