Pulled pork cornbread

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The Perfect Combination: Pulled Pork Cornbread

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Craving a delicious, savory meal that’s sure to please the whole family? Look no further than pulled pork cornbread! This recipe combines the smoky, juicy flavor of slow-roasted pulled pork and the sweet, buttery flavor of homemade cornbread. It’s a match made in heaven!

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  • 4 – 5 pound  Pork Tenderloin Roast
  • Garlic Salt – to taste
  • Seasoned Salt – to taste
  • Seasoned Pepper – to taste
  • 2 to 3 teaspoons of Minced Garlic
  • Country Bob’s All Purpose Sauce
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  • 2 boxes of Jiffy Cornbread Mix
  • 2 Tablespoons of Sugar
  • 2 Eggs
  • 2/3 cups of Milk
  • Colby-Jack Shredded Cheese
  • Green Onions – cleaned and chopped
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Turn your slow cooker to the High setting and Place the Pork Roast in the Slow Cooker.  With a sharp knife, cut 3 or 4 deep slits in the top of the Roast, and place about 1/2 a teaspoon of Minced Garlic down in the slit; this will give the Pork a wonderful flavor.  Sprinkle the top of the Pork Roast with the Garlic Salt, Seasoned Salt, and Seasoned Pepper.  Place the lid on the Slow Cooker and leave the Pork Roast cooking on the High Setting for about 3 hours, then turn the setting to low, and leave for another 2 to 3 hours, or until the Pork is cooked through, no pink is visible, and it’s fork tender. 

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In a large bowl, place the 2 Cornbread mixes, Sugar, Eggs, and Milk, and stir well until completely blended, and there are no lumps.  Grease a 9 X 13 dish with butter and pour the Cornbread batter into the dish.  Bake at 400 degrees for 20 minutes and remove from the oven. 

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While the Cornbread is baking, shred the Pork Roast, right in the slow cooker, and generously pour the Country Bob’s Sauce all over the shredded Pork. Spoon the shredded, sauced Pork over the Cornbread, filling the top of the dish.  Top the shredded Pork with the shredded Cheese and top the cheese with the chopped Green Onions. 

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Place the dish back in the oven for another 25 minutes.  Remove from oven, serve, and enjoy!

Makes 10 to 12 servings.

NOTE:  If your Pork Roast comes tied with Butcher String, leave the String on to cook the Roast, and when the Roast is done, cut the string/twine with Kitchen Scissors.  The tied Roast will help to keep the flavors/juices in the Roast while cooking.  If your Roast doesn’t have the Butcher string/twine – tied – not to worry, it will still be delicious.

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