Slow Cooked Pork with Cornbread Stuffing
Elevate your comfort food game with this savory and satisfying Slow Cooked Pork with Cornbread Stuffing recipe! Featuring tender, fall-apart boneless pork shoulder slow-cooked to perfection in a smoky barbecue-infused broth, this dish is paired with a golden, buttery cornbread stuffing brimming with fresh herbs, celery, and sweet grated carrot. The pork is seared to lock in flavor, then simmered low and slow for hours, resulting in rich, juicy, and perfectly seasoned meat. Meanwhile, the homemade cornbread stuffing is baked to crispy-on-top, fluffy-inside perfection, soaking in some of the savory cooking juices for added depth. Ideal for weeknight dinners or special occasions, this dish brings bold flavors, rustic charm, and hearty comfort to the table in every bite. Serve it hot and garnish with fresh parsley for a meal that’s both impressive and deeply satisfying.
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1.5 cups chicken broth
- 0.5 cup barbecue sauce
- 6 cups cornbread, cubed
- 2 stalks celery, diced
- 1 medium carrot, grated
- 2 tablespoons fresh parsley, chopped
- 2 large eggs, beaten
- 4 tablespoons unsalted butter, melted
Instructions
In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, and onion powder.
Rub the pork shoulder with the spice mixture on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder for 2-3 minutes on each side until browned. Transfer the pork to the slow cooker.
Add the chopped onion, chicken broth, and barbecue sauce to the slow cooker. Cover and cook on low for 8 hours, or until the pork is fork-tender.
Preheat your oven to 375°F (190°C).
To prepare the cornbread stuffing, place the cornbread cubes in a large mixing bowl. Add the diced celery, grated carrot, and parsley.
In a separate bowl, whisk together the beaten eggs, melted butter, and 1/2 cup of the cooking liquid from the slow cooker (strain if necessary). Pour this mixture over the cornbread cubes and gently toss to combine.
Transfer the cornbread stuffing to a greased baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to crisp up the top.
Once the pork is done cooking, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to soak up the juices.
Serve the shredded pork alongside the baked cornbread stuffing. Garnish with additional parsley if desired and enjoy!
Nutrition Facts
Calories |
8182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.0 g | 613% | |
| Saturated Fat | 158.3 g | 792% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1958 mg | 653% | |
| Sodium | 15680 mg | 682% | |
| Total Carbohydrate | 667.3 g | 243% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 176.0 g | ||
| Protein | 323.7 g | 647% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1901 mg | 146% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 7247 mg | 154% | |
*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.
