Chili Pulled Pork with Cornbread

Chili Pulled Pork with Cornbread. This recipe combines some comfort food classics into one tasty dish. Perfect to feed a crowd at pot luck dinners, game day parties or at any get together.

Chili Pulled Pork with Cornbread

Here’s a terrific recipe for a slow cooked weekend meal, with plenty of leftovers for the week ahead. It’s tender pulled pork with the familiar flavour of a very good bowl of chili.

Chili, pulled pork and corn bread all have more than one thing in common. First, they are amongst the most popular comfort food dishes Rock Recipes has ever presented on our site.

They are also steady favourites in our family. Pulled pork is my son’s favourite. Mostly, he likes my smoked version and my Apple BBQ Pulled Pork. 

Apple Barbecue Pulled Pork Sandwiches with homemade baked beans.

Mostly, he likes having the leftovers on hand for sandwiches or for Pulled Pork Pizza and Pulled Pork Nachos. You can easily substitute this version of pulled pork in any of those dishes as well.

The second thing they have in common is that they are economical ways to feed a crowd. This recipe fills that bill well too, especially when pork shoulder is on sale. A sale price in our local grocery flyer has prompted many a batch of pulled pork in our house.

Additionally, this makes pulled pork an ideal take-along to game day parties or pot luck dinners. It’s something we often do on those sorts of occasions too.

As a weekend or weekend dinner it’s perfect with some plain rice or even french fries but don’t forget the cornbread and extra sauce on the side!

Chili Pulled Pork with Cornbread

 
If you like these sorts of recipes, be sure to browse through this collection of 45 Great Party Food Ideas. Our best hors d’oeuvres, finger foods and delicious nibbles to make every occasion from Super Bowl Game Day to a Holiday season party the tastiest of the year.

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Yield: 20 or more servings

Chili Pulled Pork with Cornbread

Prep Time: 25 minutes

Cook Time: 5 hours

Total Time: 5 hours 25 minutes

Chili Pulled Pork with Cornbread. This recipe combines some comfort food classics into one tasty dish. Perfect to feed a crowd at pot luck dinners, game day parties or at any get together.

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Ingredients

• TO PREPARE THE PORK ROAST
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dry thyme
• 2 tbsp garlic powder
• 1 ½ tbsp kosher salt
• 6 pound pork shoulder roast
• 4 tbsp vegetable oil
• FOR THE REST OF THE RECIPE3 medium sized onion chopped
• 4 cloves minced garlic
• 3-4 tbsp chili powder
• 1 1/2 tbsp cumin
• 1 tbsp dry oregano
• 1 tsp ground coriander
• 2 tbsp smoked paprika
• 2 tbsp chopped fresh thyme ( or one tsp dry thyme)
• 1/3 cup red wine vinegar
• 2 cups plain tomato sauce
• 3 cups chopped tomatoes
• 1/4 cup molasses
• 1 tsp salt
• 1 tsp ground pepper
• 1 bottle beer
• 2 tbsp chopped jalapeno peppers (optional or to taste)
• FOR THE CORNBREAD
• ¾ cup + 2 tbsp all purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1½ tsp baking powder
• ¼ tsp baking soda
• 2 large eggs
• 1½ cups buttermilk or milk soured with 1-2 tbsp lemon juice
• 1/3 cup melted butter

Instructions

TO PREPARE THE ROAST

Mix together the first 4 ingredients to make a rub for the pork roast.

Rub it all over the surface of the meat

Heat the 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Set aside.

TO PREPARE THE PULLED PORK

In a large covered roasting pan add and combine all of the remaining ingredients

Add the browned roast to the roasting pan with the other ingredients.

Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 4 -6 depending on the size of the pork roast) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan.

Skim all the excess fat and reduce the liquid until it slightly thickens.

At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and tomatoes.

Serve over the pulled pork.

TO PREPARE THE CORNBREAD 

Preheat oven to 350 degrees F. Grease an 8x8 baking pan.

Stir together the cornmeal, flour, sugar, baking powder and baking soda.

Add the eggs, melted butter and milk and beat together until smooth.

Pour batter into a well greased 8x8 baking dish and bake at 350 degrees F (325 degrees F for glass bakeware) for about 25 - 30 minutes or until a wooden toothpick inserted in the centre comes out clean.

If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.

Notes

 

Nutrition Information

Yield

20 servings

Serving Size

1 serving
Amount Per Serving Calories 577Total Fat 38gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 156mgSodium 1143mgCarbohydrates 21gFiber 4gSugar 8gProtein 37g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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