Pulled Pork Cornbread Muffins are golden cornbread cups packed with saucy pulled pork, a swipe of cool sour cream, and a sweet-hot candied jalapeño on top. One bite and you will understand why these little muffins disappear off the platter first.
They are make-ahead friendly, easy to transport, and just as good served warm off the tray as they are at room temperature on a buffet table. Best of all, this recipe is endlessly forgiving: use your favorite BBQ sauce, your own homemade pulled pork or store-bought, and you still end up with a crowd-pleasing appetizer that looks like it took way more effort than it did.
Helpful Tips
- Do not rush the candied jalapeños: Keep the syrup at a gentle simmer rather than a hard boil, and flip the rings occasionally so they candy evenly without turning bitter or leathery.
- Hollow out the muffins while they are fully cooled: Cutting into warm cornbread can cause it to crumble, so let the muffins rest completely on a wire rack before you carve out the pocket.
- Warm the pulled pork before stuffing: Heating the pork and BBQ sauce together until bubbling keeps the filling juicy and helps it meld into the cornbread instead of sitting on top cold and dry.
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Pulled Pork Cornbread Muffins
Ingredients
- 2 fresh jalapeños sliced into 1/4” rings
- 1/2 cup water
- 1/2 cup sugar
- 2 cups pulled pork cooked
- 1 cup BBQ sauce divided
- 2 boxes Jiffy corn muffin mix 8.5 oz each
- 2 eggs
- 2/3 cup milk
- 1 cup sour cream
Instructions
- Add sugar and water to a pot over medium heat and bring to a boil, stirring to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Transfer to parchment paper to cool.
- Preheat the oven to 400°F(200°C). Line a muffin tin with muffin cups.
- Combine the Jiffy mix, eggs and milk in a bowl, and stir until just combined.
- Pour the batter into the muffin cups, filling to 2/3 full.
- Bake for 15-20 minutes, until firm. Allow to cool on a wire rack.
- Meanwhile, mix together the pulled pork and 3/4 cup of the BBQ sauce. Heat on the stovetop or in the microwave, until warm.
- Using a sharp knife, cut about a 1” circle out of the middle of the muffin, not cutting all the way through to the bottom. You want to make a large enough pocket to stuff with the pulled pork.
- Stuff each muffin with heated pulled pork.
- Top each with a dollop of sour cream and a candied jalapeño.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.