Fill the slow cooker approximately 1/2 way with water and add in Barbecue Sauce (1/2 cup).
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.
Remove the roast, drain the liquid from the cooker and shred the pork.
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.
While the pork is keeping warm, make the Cornbread Mix (1 box) according to the box instructions.
Fill the liners up approximately 1/2 way and top it with a generous scoop of the pulled pork.
Bake the ‘cupcakes’ at 350 degrees F (180 degrees C), for approximately 15 minutes, or until they’re golden, firm, and cooked through.
Let them cool for a few minutes, it’s a good time to admire their “wow” factor.
Then plate those fun and tasty babies up. Enjoy!