Pulled Pork Cornbread Stacks
Pulled Pork Cornbread Stacks are a delicious combination of slow-cooked pulled pork and freshly baked cornbread. The savory pork complements the sweet cornbread, creating a layered bite that’s both filling and flavorful. It’s the perfect dish for a casual dinner or party, topped with a little coleslaw or your favorite BBQ sauce for extra flair.
Ingredients
- 4 lbs Pulled Pork
- 1 bottle Beer
- BBQ Sauce e.g., Sweet Baby Ray’s
- 2 boxes Jiffy Corn Muffin Mix prepared per box instructions
- 16 oz bag of Cabbage and Carrot Slaw Mix
- 1 Jalapeño diced
- 1 cup Mayonnaise
- 2 tbsp White Vinegar
- 1 tbsp Apple Cider Vinegar
- 4 tsp White Sugar
- Salt & Pepper to taste
Instructions
- Sear the pork, then transfer to a slow cooker. Add beer and vinegar.
- Cook on low until tender. Shred and mix with BBQ sauce.
- Mix the slaw dressing and toss with cabbage mix and jalapeño. Chill.
- Bake the cornbread per package instructions and let cool. Cut into squares.
- Assemble the stack: Cornbread base, pulled pork, BBQ drizzle, slaw on top.
- See full steps with tips & photos → https://p4pd.org/pulled-pork-cornbread-stacks/
Notes
- Make Ahead: Pulled pork can be made in advance and stored in the refrigerator for up to 4 days. Reheat when ready to assemble the stacks.
- Cornbread Variations: Feel free to add cheese, jalapeños, or even a bit of sugar to your cornbread mix to customize it to your liking.