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Pulled Pork and Cornbread Shooters

Pulled Pork and Cornbread Shooters Recipe

Nick @ DudeFoods.com
Looking for a unique way to serve pulled pork? Just follow this recipe and make these edible cornbread shooters!
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Appetizer
Cuisine American
Servings 20


  • 1 boneless pork shoulder approximately 3 pounds
  • 1 cup Head Country Bar-B-Q sauce
  • 1 jar Head Country Bar-B-Q seasoning
  • 2 cups cornmeal
  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 3 teaspoons baking powder
  • 4 eggs
  • 2 cups milk
  • 2/3 cup vegetable oil
  • 1/2 teaspoon salt
  • 1 jalapeño


  • 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.
Keyword appetizers, pork