Pulled Pork with Cornbread Topping
Pulled Pork with Cornbread Topping
I have been making my favorite Ultra Crispy Roast Pork every time I found a nice looking skin-on bone-in shoulder. While the roast pork is really delicious, we always end up having lots of leftover. So now, I need to get creative with leftover. I made roast pork fried rice, pulled pork sandwiches, roast pork salad, etc. Today, I tried Pulled Pork with Cornbread Topping.
Use 2 forks, or just hands (LOL!) to pull the pork to shreds. This is really easy as the pork shoulder was roasted for a good 8 hours the day before and it’s super tender. Mix in your favorite BBQ sauce. I like Sweet Baby Ray’s BBQ sauce and mix it with my own Memphis sauce which is a bit more spicier.
Make cornbread mix by stir together cornmeal, flour, almond flour, salt, cayenne pepper, red pepper flakes, plain yogurt and milk. Pour cornbread mix over BBQ pulled pork.
Preheat oven to 350F, bake for 30 minutes. Test with toothpick for doneness.
Pulled Pork with Cornbread Topping
Ingredients
- 1-2 Cup Pulled Pork Cooked
- 1/2 Cup BBQ Sauce of choice
- 1 Cup Cornmeal
- 1/2 Cup All Purpose Flour
- 1/2 Cup Almond Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 Cup Milk
- 1/2 Cup Plain Greek Yogurt
- 1 tsp Kosher Salt
- 1/2 tsp Cayenne Pepper
- 1 tsp Red Pepper Flakes Optional
- 1 Cup Corn Kernels Optional
Instructions
Mix pulled pork with BBQ Sauce, evenly lay it out at the bottom of the casserole container
Mix all other ingredients to form a paste
Pour Cornbread mixture on top of pulled pork
Preheat oven to 350F, bake for 30 minutes or when toothpick test comes out clean
