Pulled Pork And Cornbread Shooters Recipes

PULLED PORK AND CORNBREAD SHOOTERS RECIPE

Steps:

• Season the entire pork shoulder with your choice of Head Country seasoning and place into slow cooker.
• Top with 1 cup Head Country sauce of your choice and cook on low for 8 hours or high for 4 hours or until pork shoulder can easily be shredded with a fork.
• Shred pork shoulder with a fork and stir to coat with sauce.
• Preheat oven to 400°.
• In a bowl combine cornmeal, flour, sugar, salt and baking powder. Stir in egg, milk and vegetable oil.
• Pour cornbread mixture into shot glass mold and wipe off any excess batter.
• Bake for 20 minutes or until a toothpick inserted into the cornbread shot glasses comes out clean.
• Remove shot glass mold from the oven, let cool for a few minutes and with a sharp knife slice off any cornbread remnants that baked over the top of the mold so your shot glasses end up with a flat bottom.
• Fill each cornbread shot glass with pulled pork and garnish with a slice of jalapeño.

PULLED PORK SKILLET WITH CORNBREAD RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Place gluten free cornbread mix, water, canola oil, egg, and cheese in a medium bowl. Stir until well blended. Set aside.
• Place bag of frozen corn in microwave and heat for 2 to 3 minutes, just long enough to separate and defrost kernels of corn.
• Spray a 12-inch oven-safe skillet with cooking spray. Cover the bottom of the skillet evenly with pulled pork. Then evenly pour corn over pulled pork.
• Spoon cornbread batter over the pulled pork. Then spread evenly with a spatula or back of a fork.
• Bake skillet for 30 minutes or until golden brown. A toothpick inserted into the center should come out clean.