After growing up as an extremely picky eater and surviving on a steady diet of ham sandwiches and macaroni and cheese, the last thing Nick Chipman figured he’d end up doing was writing about food. It’s funny how things change…. As the sole writer / photographer / recipe developer behind DudeFoods.com that’s now precisely what he does and he wouldn’t have it any other way. Granted, he still doesn’t own a spice rack, but he certainly knows his way around a grill and a deep fryer!
1 boneless pork shoulder, approximately 3 pounds
1 cup Head Country Bar-B-Q sauce of your choice
1 jar Head Country Bar-B-Q Championship Seasoning of your choice
2 cups cornmeal
1 1/2 cups flour
2/3 cup sugar
3 teaspoons baking powder
2 cups milk
2/3 cup vegetable oil
1/2 teaspoon salt
Season the entire pork shoulder with your choice of Head Country Championship 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. Enjoy!