Barbecued Pork with Cheese Cornbread
Transform your next dinner into a Southern-inspired feast with this Barbecued Pork with Cheese Cornbread recipe. Succulent, slow-roasted pork shoulder is seasoned with a smoky spice rub, perfectly seared, and basted in tangy barbecue sauce until fall-apart tender. Paired with a golden, buttery cornbread studded with sharp cheddar cheese, this dish offers a delightful balance of bold flavors and comforting textures. Ideal for family gatherings or casual weekend meals, this recipe is as satisfying as it is easy to prepare. Whether you spoon the juicy barbecue pork over a square of cheesy cornbread or serve them side by side, this duo is sure to be a crowd-pleaser. Plus, the irresistible aroma of slow-cooked pork and freshly baked cornbread will make your kitchen the coziest spot in the house!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless)
- 1 cup barbecue sauce
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 cup cornmeal
- 1 cup all-purpose flour
- 0.25 cup sugar
- 1 tbsp baking powder
- 0.5 tsp salt (for cornbread)
- 1 cup buttermilk
- 2 large eggs
- 0.25 cup unsalted butter (melted)
- 1 cup shredded cheddar cheese
- 2 tbsp oil (for searing pork)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mixture all over the pork shoulder.
Heat 2 tablespoons of oil in a large, oven-safe Dutch oven or skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
Once seared, pour 1/2 cup of barbecue sauce over the pork. Cover the Dutch oven tightly with a lid or foil and place it in the preheated oven.
Roast the pork for 2.5 to 3 hours, or until it is fall-apart tender. While the pork is roasting, baste it every hour with some of the pan juices.
When the pork is done, remove it from the oven and let it rest for 15 minutes. Then use two forks to shred the meat and mix it with the remaining 1/2 cup of barbecue sauce.
While the pork is cooking, prepare the cheesy cornbread. Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon of salt.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded cheddar cheese. Do not overmix.
Grease a cast-iron skillet or a square 9-inch baking dish. Pour the cornbread batter into the prepared dish and smooth out the top.
Bake the cornbread for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool slightly before cutting it into squares or wedges.
Serve the shredded barbecue pork alongside the cheesy cornbread. Enjoy!
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 66% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 26.3 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 239 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
