Pulled Pork Cornbread Pie? Oh yes. This is the ultimate comfort food mash-up: smoky, tender pulled pork smothered in BBQ sauce, all topped with a fluffy, golden cornbread crust. It’s savory, hearty, and feels like a hug in a dish. Perfect for a cozy dinner, potluck, or when you just need something that hits the spot. Let’s dive in!
🌽 Pulled Pork Cornbread Pie
Ingredients (serves 6–8):
For the Pulled Pork:
- 2–3 lbs pork shoulder (boneless)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup BBQ sauce (your favorite!)
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt & pepper to taste
- 1 cup chicken broth (or water)
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or regular milk with a splash of vinegar)
- 2 eggs
- ½ cup melted butter
- 1 cup shredded cheddar cheese (optional for extra flavor)
Instructions:
- Cook the Pulled Pork (Slow Cooker or Oven):
- Slow Cooker: Place pork shoulder in the slow cooker with chopped onion, garlic, BBQ sauce, vinegar, paprika, cumin, salt, pepper, and chicken broth. Cook on LOW for 6-8 hours, or HIGH for 4-5 hours until the pork is fork-tender.
- Oven: Preheat oven to 300°F (150°C). Season pork with salt, pepper, paprika, and cumin. Roast in a Dutch oven with onions, garlic, BBQ sauce, and broth, covered, for 3-4 hours until tender. Shred with forks.
- Make the Cornbread Topping:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined. Fold in shredded cheddar if using.
- Assemble the Pie:
- Once the pork is shredded, mix it with any juices left in the cooker or pan for extra flavor.
- Spread the pulled pork mixture evenly in a greased 9-inch pie dish or casserole dish.
- Spoon cornbread batter over the pulled pork, spreading it evenly to cover.
- Bake:
- Bake at 400°F (200°C) for 20-25 minutes, or until the cornbread is golden brown and cooked through (a toothpick should come out clean).
- Serve:
- Let the pie sit for 5 minutes before slicing.
- Serve with extra BBQ sauce or a side of coleslaw for a full, comforting meal!
🛎️ Serving Ideas:
- Pair with a light salad or roasted veggies to balance the richness.
- Serve with a side of pickles or jalapeño slices for an added kick.
💡 Pro Tip:
- For extra cheesy goodness, sprinkle more cheddar on top of the cornbread batter before baking.
- If you have leftover pulled pork, this is an amazing way to repurpose it. Or use store-bought pulled pork for a shortcut!
Want a post caption with that warm, hearty, “I need this in my life” vibe? Or maybe a fun food reel showing off that cornbread topping? I’ve got you covered!
