Ingredients

The following ingredients have 18 Servings
  • 3 cups pulled pork
  • 1 cup orange sauce
  • 3 - 8.5 oz packages cornbread muffin mix
  • 3 eggs
  • 1 cup of milk
  • 1 cup sour cream
  • 2 fresh jalapeños

Instruction

  • To candy the jalapeño slice them into quarter inch rings and set aside. In a skillet add the sugar and water over medium heat and stir to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Remove with a fork onto parchment paper and put in the refrigerator to cool.
  • Blend the cornbread mix, eggs and milk in a bowl and pour into parchment lined muffin cups, 2/3 full. Bake per package instructions. Allow to cool on a wire rack. Using a sharp knife, cut at an angle and the circumference of the top of the muffin to remove a conical piece of the cornbread. You want to make a nice pocket to stuff with the pulled pork. I added a squeeze of honey on the inside of each.
  • Rough chop the pulled pork. Add the pulled pork and orange sauce to a skillet over medium heat and heat through until bubbling. Carefully stuff each muffin with heated pulled pork and orange sauce.
  • Top each with a dollop of sour cream and a candied jalapeño. Serve warm or at room temperature.