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Slow Cooker BBQ Pulled Pork with Sweet Corn Spoonbread
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Dish

Ingredients
  

  • 2 pounds pork shoulder
  • 1 cup barbecue sauce
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 cup corn kernels
  • 3/4 cup yellow cornmeal
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Place the sliced onion in the bottom of the slow cooker and set the pork shoulder on top.
  • Stir together the barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, and minced garlic. Pour the mixture over the pork.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
  • About 30 minutes before serving, preheat the oven to 375 degrees and grease a small baking dish.
  • In a bowl, whisk the cornmeal, baking powder, and salt. Add the milk, eggs, and melted butter, then stir in the corn kernels and cheddar cheese until just combined.
  • Pour the batter into the baking dish and bake for 25 to 30 minutes until the top is golden and the center is set.
  • Shred the pork in the slow cooker and serve it alongside slices of the warm spoonbread.

Notes

Shred the pork right in the slow cooker so it soaks up more sauce. If the spoonbread seems too soft in the center, let it rest a few minutes after baking to firm up. Leftovers reheat well in a covered skillet with a splash of water to keep the pork moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Dish