Pulled Pork And Sweet Corn Country Cupcakes Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
• In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
• Pour the wet ingredients into the dry ingredients and mix until smooth.
• Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
• Spoon about 1 tablespoon of pulled pork in the center of the batter.
• Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
• Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
• Bake for 25 minutes, or until the tops of the muffins spring back when touched.
• Remove the muffins from the tin and top with barbecue sauce and coleslaw.
• Enjoy!

Steps:

• Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat., Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.