A delicious comfort meal doesn’t have to be difficult! This Cornbread Topped BBQ Pork has pork that has been slowly cooked in an easy bbq sauce and then tops it with a spicy cornbread.
Just like that, it appears that spring has appeared outside. The kids have been begging to go outside, and windows have been opened during the day. I’ve got the spring cleaning but like nothing else.
The thing is, though, that I live in Utah. And anyone that lives in Utah knows better than to expect spring at the end of February. I would put money on having at least one more snowstorm this year. So while I am all over this spring-like weather, I know that it’s not quite time to put away the boots and the sweaters.
And it means that there is still time for comfort food. Yep, the best part of the winter weather. In fact, once the magic of a white Christmas is over, it’s the only good thing about the cold weather, in my opinion.
Since I’m not ready to give up on the comfort food yet, I’m going to cram as much of it in as I can these last few weeks of winter. Starting with this Cornbread Topped BBQ Pork. And bonus with this recipe? It’s so easy. And packed with flavor. Boneless pork ribs are slowly roasted in a quick bbq sauce, then shredded and topped with a sweet and spicy jalapeño cornbread topping. I do have to come clean with a confession, though. When I made this, I made the pork in my Dutch oven, then transferred it to the cast iron skillet before topping it with the cornbread topping. Really – just for the sake of the photographs. Although I do have to say that it probably would have worked it the cast iron – it fit perfectly!
But regardless of what you cook this Cornbread Topped BBQ Pork in, you’ll want to just grab a fork and enjoy your easy comfort food!
- ½ cup prepared bbq sauce
- ½ cup chicken stock
- 2 tablespoons chili powder
- 1½ lbs boneless country-style pork shoulder ribs
- 1 onion, halved and thinly sliced into half moons
- ⅔ cup all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅓ cup creamed corn
- 1 egg, lightly beaten
- 2 tablespoons sour cream
- 1 jalapeño pepper, seeded and finely chopped
- Preheat the oven to 300ºF. Combine the bbq sauce, chicken stock and chili powder in a heavy oven-proof pot or Dutch oven. Add the pork and the onion to the pot and bring to a simmer. Cover the pot and transfer it to the oven. Roast until the pork is tender about 1¼ hours.
- Once the pork is tender, remove the pot from the oven and increase the oven heat to 400ºF. Shred the pork in the pot using 2 forks.
- In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center and add the creamed corn, egg and sour cream. Gently stir the mixture until combined, then fold in the jalapeño. Spoon the batter over the pork.
- Bake, uncovered, until the cornbread is golden brown and a tester inserted in the center comes out clean, 20 to 25 minutes.
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