Jalapeno Corn Bread Muffins Stuffed with Spicy Pulled Pork


Pulled Pork:
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
2 tbsp crushed garlic
1 bottle (12 ounces) barbecue sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
fresh salsa (see recipe below)


Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine onion, garlic, barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on Low setting for 7 to 9 hours. Cool and remove from slow cooker. Shred meat making sure to tear into small pieces and combine with 1/2-1 cup salsa. Adjust amount to your liking. Set aside.

Fresh Salsa 

1 tomato, diced
1-14.5 ounce can of diced tomatoes with garlic and peppers
1/2 cup sweet onion, finely chopped
1/2 jalapeno, finely chopped
2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1 tsp sugar
salt & pepper to taste
juice of 1/2 a lime


In a medium sized bowl combine tomato, canned tomatoes, onion, jalapeno, garlic, cilantro, lime juice, sugar, and salt & pepper.
Jalapeno Corn Bread Muffins


1 c. yellow cornmeal
1/2 tsp. salt
1 tbsp. baking powder
1/3 c. melted bacon fat or shortening
2 lg. eggs, beaten
2/3 c. buttermilk
1 med. onion, finely chopped
1 c. sharp Cheddar cheese, grated
3 fresh or canned jalapeno peppers, chopped


Preheat oven to 350 degrees. Lightly oil 12 cup muffin tin. In large bowl, combine the cornmeal, salt and baking powder. Stir in the bacon fat. Add eggs and buttermilk and blend well. Stir in the onion. Fill each muffin cup with 2 tablespoons batter. Cover with 2 tablespoons of pulled pork and top with an additional tablespoon of batter and cheese. Bake for 35 minutes or until muffins are fully cooked. Allow the muffins to cool and remove from the cups. Serve with additional salsa.