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.
Spray the shot glass mold with non-stick cooking spray.
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.
