Pulled Pork Cornbread Tarts Recipes

PULLED PORK CORNBREAD TARTS

Steps:

• Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat. Combine the butter and cornbread mix in a large bowl. The butter should be very, very soft - almost melted. Stir until the mixture is moistened and dough-like. Working quickly, scoop a tablespoon of dough into your hands and roll it into a ball. Place the ball on the parchment paper and press it flat with the palm of your hand. Continue until all the dough has been used. It should take take two or three pans, so have them ready if you can. If the dough get too crumbly add a few drops of water and mix well to get it to stick together better. The longer the dough sits, the more crumbly it will become as the cornmeal absorbs the liquid.
• Bake for 10 to 12 minute or until just starting to brown on the edges. Cool on the baking sheet for about 10 minutes before transferring the tarts to a cooling rack with a spatula to cool completely.
• Once cool, top the tarts with a small scoop of pulled pork and drizzle with your favorite barbecue sauce.

PULLED PORK AND PUMPKIN CORNBREAD TORTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
• Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
• Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
• Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
• Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.