Slow Cooker Pulled Pork over Cornbread
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 1104kcal
Ingredients
For the pulled pork:
- 2 lbs. pork shoulder or roast
- 1 tsp. salt
- ½ onion chopped fine
- 1 cup ketchup or bbq sauce
- 4 oz. taco sauce not salsa, or use the homemade recipe below
- 1 Tbs. brown sugar
- 1 Tbs. vinegar
- 1 Tbs. worcestershire sauce
- ½ tsp. liquid smoke
- ½ tsp. oregano
- ½ tsp. black pepper
- ½ Tbs. dry mustard
- ½ tsp. garlic powder
For the homemade taco sauce:
- 8 oz. can tomato sauce
- ⅓ cup water
- 1 Tbs. white vinegar
- ½ Tbs. ground cumin
- 1 tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. garlic salt
- ¼ tsp. chili powder
- ¼ tsp. paprika
- ¼ tsp. sugar
- ¼ tsp. cayenne pepper
For the cornbread:
- 1½ cups cornmeal
- ¾ cup unbleached all-purpose flour
- 1 heaping Tbs. baking powder
- salt
- 1 egg
- 1 cup milk or enough to make a batter
Instructions
For the pulled pork:
- The night before, put the meat and salt in the crockpot.
- Cook on low 8-10 hours.
- The next morning, drain and shred the meat. It will be very tender.
- Put the shredded meat back in the crockpot and mix in all the other ingredients.
- Cook another 2-6 hours on low, watching so it doesn’t burn.
For the homemade taco sauce:
- Stir all ingredients in a saucepan over low heat;
- cook at a simmer until slightly thickened, about 20 minutes.
- Cool sauce slightly before serving.
For the cornbread:
- Heat the oven to 425°.
- Put the skillet in the oven to heat, mine is 10¼".
- Stir together the dry ingredients.
- Add the egg and milk and stir till well blended.
- Pull the hot skillet from the oven and add oil or spray with cooking spray.
- Pour in the batter and bake for 15-20 minutes.
Notes
Freeze in 4 cup quantities, which is approximately 6 servings.
Nutrition
Calories: 1104kcal | Carbohydrates: 123g | Protein: 78g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 265mg | Sodium: 2439mg | Potassium: 2090mg | Fiber: 11g | Sugar: 32g | Vitamin A: 1462IU | Vitamin C: 14mg | Calcium: 232mg | Iron: 11mg