Corn Muffins filled with Pulled Pork
This ended up being so good.
I saw Emeril make it on television
This is my version but thank you Emeril for the idea.
One jumbo muffin or popover pan
Jumbo cupcake liners
Start by generously seasoning a pork shoulder with salt, pepper and garlic powder.
Place it in an aluminum pan for easy clean up.
Add about 3/4 cup apple juice to the bottom of the pan.
Place foil on top of the pork and seal well.
Bake at 325 for about four to six hours or until the pork falls off the bone.
Cool slightly or just so you can start pulling the pork.
Discard all the bones and fat.
Pour some of the pork juices over the meat to keep the it moist.
One 8 ounce corn muffin mix or you can make your favorite recipe.
One cup cooked drained corn
1/3 cup milk
BBQ sauce for the top of the muffins
Shredded Pepperjack cheese, sliced Jalapeño peppers, sliced sweet onion or sliced avocado for optional toppings
Preheat the oven to 400 degrees
Line the muffin tins with the paper liners
Mix the muffin mix, egg and milk.
Add the corn
Fill the muffin cup about 1/3 up
Add about three generous tablespoons of the pork
Top with about three or four more tablespoons of muffin mix
Do not fill to the top.
Its like making regular muffins, leave some room for them to rise
Bake for about 20 to 25 minutes.
Test to see if they are done. Because of the size and the amount of meat inside it may take a little longer but do not dry out the corn muffin.
I used the BBQ sauce as a frosting.
They looked so pretty.
Use you toppings now or just put them out as options for you family.
These are good size muffins.