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pot of Pulled Pork with Black Bean Cornbread Topping

Pulled Pork with Black Bean Cornbread Topping

Servings: 8
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Author: Sandy Coughlin
Course: Main Course
Cuisine: American
Adapted from Rachael Ray December 2014 magazine. For less topping, cut the "topping" recipe in 1/2 for a thinner cobbler-like crust.

Ingredients

  • 1 cup bottled barbecue sauce
  • 1 cup chicken stock
  • 2 Tbsp chili powder
  • 2 ½ pounds boneless country-style pork shoulder ribs, cut into small pieces
  • 2 small onions, halved and thinly sliced
  • 2/3 cup cream corn
  • 1 15 oz. can black beans, drained

topping:

  • 2 eggs
  • 2 Tbsp honey
  • ¼ cup sour cream
  • 2 8 1/2 oz box 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.

Notes

Reposted from JAN 2015.