Season the entire pork shoulder with your choice of Head Country seasoning and place into slow cooker.
Top with 1 cup Head Country sauce of your choice and cook on low for 8 hours or high for 4 hours or until pork shoulder can easily be shredded with a fork.
Shred pork shoulder with a fork and stir to coat with sauce.
Preheat oven to 400°.
In a bowl combine cornmeal, flour, sugar, salt and baking powder. Stir in egg, milk and vegetable oil.
Pour cornbread mixture into shot glass mold and wipe off any excess batter.
Bake for 20 minutes or until a toothpick inserted into the cornbread shot glasses comes out clean.
Remove shot glass mold from the oven, let cool for a few minutes and with a sharp knife slice off any cornbread remnants that baked over the top of the mold so your shot glasses end up with a flat bottom.
Fill each cornbread shot glass with pulled pork and garnish with a slice of jalapeño.