Tuesday, January 13, 2015

Pulled Pork Casserole with Cornbread Crust

Given my second casserole post in a row, you can probably conclude that I am not one of the millions of people who took a vow of health in the New Year.  I find that to be exhausting and, really, I don't get that feeling of motivation until about mid-February.  I did, however, make one resolution: a vow to cook my way through my freezer and pantry and make use of the plethora of food I have acquired in recent months.

In the summer time, we're always making pork tenderloin on the grill, and whole pork tenderloins usually go on sale buy one get one free.  Well, the last of my giant pork tenderloins has been occupying a shelf in my freezer for the better part of four months now, so I thought it was high time I made good use of it. 

This pulled pork casserole is a southerner's dream.  Sweet and slightly spicy slow-cooked pulled pork topped with buttery cornbread?  How did I not think of this sooner! 

The mostly-homemade cornbread is made more luxurious with the addition of sour cream and creamed corn, with a hint of cheddar cheese and a mild onion flavor.  The combination makes for the perfect Sunday night dinner and would make a great addition to your Super Bowl menu. 

*2.5 lb. pork tenderloin, cut into 3 inch chunks
*1 1/4 c. honey BBQ sauce, divided (plus more for serving)
*1 tbsp. dijon mustard
*1 chipotle pepper, plus 1 tbsp. adobo*
* 1 (14.5 oz.) can chicken stock
*1 onion, choppped

*2 (8.5 oz) boxes cornbread mix
*2/3 c. cream style corn
*4 tbsp. sour cream
*3 green onions, chopped
*1/2 c. cheddar cheese, grated

In a crockpot, combine 1 c. bbq sauce and the rest of the ingredients for the pork. Cook on low 8 hours, or until the pork is easily shredded with a fork.  Remove the pork and shred it with two forks.  Add it to a bowl and use a slotted spoon to remove most of the onions and add them to the pork, along with 1/2 c. of the cooking liquid from the crockpot, and another 1/4 c. BBQ sauce.  Stir to combine and set aside.

Preheat the oven to 400.  To prepare the cornbread, stir together cream corn, sour cream, green onion, and cheddar cheese.  Gently fold in the cornbread mix and stir until well combined.  Let the cornbread mix rest for 5 minutes. 

Place the pork in a large casserole dish and top with cornbread.  Bake for 20-25 minutes, or until golden brown.  Serve with more bbq sauce, if desired.  Enjoy! 

*I buy small cans of chipotle peppers in adobo and use them here and there to add a warm heat to dishes.  I usually transfer them to a mason jar and keep them on hand in the fridge. 


  1. Wow, this is not only a southerns dream but also a mid-westerns dream! I love pulled pork and cornbread-- this is going on my list of recipes to try!!