Ingredients

The following ingredients have 9 Servings
  • 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)
  • 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

Instruction

  • 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.