Adapted from Rachael Ray December 2014 magazine. For less topping, cut the "topping" recipe in 1/2 for a thinner cobbler-like crust.
Ingredients
1cupbottled barbecue sauce
1cupchicken stock
2Tbspchili powder
2 ½poundsboneless country-style pork shoulder ribs, cut into small pieces
2smallonions, halved and thinly sliced
2/3cupcream corn
1 15 oz. canblack beans, drained
topping:
2eggs
2Tbsphoney
¼cupsour cream
28 1/2 ozbox corn muffin mix, (Jiffy)
Finely chopped scallions (or green onions) and extra sour cream for garnish
Instructions
Preheat the oven to 350 degrees. In a large, heavy ovenproof pot or Dutch oven, whisk the bbq sauce, stock, and chili powder together in the pot. Add the pork pieces and onion; bring to a boil. Cover the pot with the lid and place in the oven; roast until the pork is tender, about 2 hours.
Remove the pot from the oven and discard any grease. Using 2 forks, shred the pork in the pot. Increase the oven heat to 400 degrees.
In a bowl, stir together the cream corn, beans, eggs, honey, and 1/4 cup sour cream, then gently fold in the muffin mix. Spoon the batter to cover the pulled pork. Bake uncovered, until cornbread is golden and tester comes out dry, about 30 minutes or more.
Serve each serving in a bowl, with a dab of sour cream and finely chopped scallions (green onions) on top.