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.
- 1/2 cup prepared bbq sauce
- 1/2 cup chicken stock
- 2 tablespoons chili powder
- 1 1/2 lbs boneless country-style pork shoulder ribs
- 1 onion, halved and thinly sliced into half moons
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 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 1 1/4 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.
adapted from Every Day with Rachael Ray December 2014