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Corn Muffins filled with Pulled Pork

7 May


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.

Set aside.

One 8 ounce corn muffin mix or you can make your favorite recipe.

One cup cooked drained corn

One egg

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.

Pulled Pork

28 Feb


This is an inexpensive, versatile and delicious meal.

One large pork shoulder.

Salt, black pepper and garlic powder.

One large aluminum pan 

Two sheets aluminum foil

Preheat the oven to 350 degrees

Season the pork liberally with the salt, pepper and garlic powder.

Place in the aluminum pan and cover with the foil

 Place on a cookie sheet for support and place in the oven.

 Cook it for at least five to six hours.

 Take out of the oven and cool slightly.

Be careful taking it out of the oven because there is about three inches of juice and fat that has rendered off.

 With two forks take all the meat off and discard the fat.

 Then start taking the pork apart with the forks and shredding the meat into long strands.

This is the tough part because I could eat at least half of the meat.

 Thats it.

 I serve this a million ways.

 One of my favorite ways is to put the warm meat on top of a salad.

 I have made Bolognese sauce, chili,  stir fry and the best as topping on nachos.

 It also makes a delicious BBQ sandwich.

The pork can be put into small bags and frozen and then just take them out when you want.

 Love Pulled Pork

One mess, four meals.