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Pulled Pork Cornbread Shooters

Whether it's game day, a graduation party, or a backyard get-together, these BBQ meat-packed shooters are bound to be the stars of the appetizer table. Get the kids in the kitchen for these—they're fun to make for little hands, and all the pint-sized chefs can choose their favorite Head Country Bar-B-Q sauce.


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Ingredients

1 boneless pork shoulder, approximately 3 pounds
1 cup Head Country Bar-B-Q sauce of your choice
1 jar Head Country Bar-B-Q Championship Seasoning of your choice
2 cups cornmeal
1 1/2 cups flour
2/3 cup sugar
3 teaspoons baking powder
4 eggs
2 cups milk
2/3 cup vegetable oil
1/2 teaspoon salt
1 jalapeño

Cooking Instructions

Season the entire pork shoulder with your choice of Head Country Championship Seasoning and place into slow cooker. Top with 1 cup Head Country sauce of your choice and cook on low for 8 hours or high for 4 hours, or until pork shoulder can easily be shredded with a fork.

Shred pork shoulder with a fork and stir to coat with sauce.

Preheat oven to 400°.

In a bowl combine cornmeal, flour, sugar, salt and baking powder. Stir in egg, milk and vegetable oil.

Pour cornbread mixture into shot glass mold and wipe off any excess batter.

Bake for 20 minutes or until a toothpick inserted into the cornbread shot glasses comes out clean.

Remove shot glass mold from the oven, let cool for a few minutes and with a sharp knife slice off any cornbread remnants that baked over the top of the mold so your shot glasses end up with a flat bottom.

Fill each cornbread shot glass with pulled pork and garnish with a slice of jalapeño. Enjoy!

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