Pulled Pork Cornbread Muffins
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These Cinnamon Orange Pulled Pork Cornbread Muffins with Candied Jalapeño could be an appetizer or a light lunch, but whatever course they’re served at, be prepared to want more than one!
So you have some incredible leftover pulled pork, what to do? The other day I made this scrumptious Plantation Pulled Pork with Orange Sauce and wanted to do something fun with the leftovers. You could always make sandwiches, nachos, a topping for stuffed potatoes, throw it in with some beans or a soup, right?
Well I chose to make these Cinnamon Orange Pulled Pork Cornbread Muffins with Candied Jalapeño because we were invited to a party and needed to come up with an appetizer. I think they turned out fantastic and seemed to be a hit at the party. Almost like a cupcake so everyone got their own individual sample of tasty, sweet and delicious Cinnamon Orange Pulled Pork in a moist cornbread muffin that I had hollowed out. I also added a nice little dollop of sour cream and a candied jalapeño on top.
Lately I’ve been in a candied lemons, candied kumquats, candied everything mode and thought why not a jalapeño? Don’t scoff at that last item! It is so good and the jalapeño loses it’s potency while simmering in the sugar water and leaves you with a subtle flavor that really adds to this. Give it a shot, be adventurous!
To candy the jalapeño slice them into quarter inch rings and set aside. In a skillet add the sugar and water over medium heat and stir to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Remove with a fork onto parchment paper and put in the refrigerator to cool.
Bake the cornbread per package instructions. Allow to cool on a wire rack. Using a sharp knife, cut at an angle towards the center and the circumference of the top of the muffin to remove a conical piece of the cornbread. You want to make a nice pocket to stuff with the pulled pork.
I added a squeeze of honey on the inside of each and saved the cut out cornbread tops for another use like stuffing or whatever else I’ll come up with!
Carefully stuff each muffin with heated pulled pork and orange sauce that has been chopped slightly.
Top each with a dollop of sour cream and a candied jalapeño. I think you’re going to like these. Enjoy!
Pulled Pork Stuffed Cornbread Muffins Recipe
Ingredients
- 2 fresh jalapeños
- 1/2 cup water
- 1/2 cup sugar
- 2 cups pulled pork
- 1 cup BBQ sauce
- 17 oz Jiffy cornbread muffin mix (Two 8.5 ounce boxes)
- 2 eggs
- 2/3 cup milk
- 1 cup sour cream
Instructions
- To candy the jalapeño slice them into quarter inch rings and set aside. In a skillet add the sugar and water over medium heat and bring to a boil, stirring to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Remove onto parchment paper and set aside to cool.
- Blend the cornbread mix, eggs and milk in a bowl and pour into parchment lined muffin cups, 2/3 full. Bake per package instructions. Allow to cool on a wire rack. Using a sharp knife, cut at an angle and the circumference of the top of the muffin to remove a conical piece of the cornbread. You want to make a nice pocket to stuff with the pulled pork. I added a squeeze of honey on the inside of each. Save removed cornbread for other use.
- Rough chop the pulled pork. Add the pulled pork and BBQ sauce of choice to a skillet over medium heat and heat through until bubbling. Carefully stuff each muffin with heated pulled pork and orange sauce.
- Top each with a dollop of sour cream and a candied jalapeño. Serve warm or at room temperature.
Notes
- For this recipe I used two 8.5 ounce boxes of Jiffy Cornbread, purchased from the market. Feel free to use my Mexican Cornbread recipe, but double the recipe and omit the jalapenos and corn.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The candied jalapeños are so easy, I’ll definitely be making them. Also, this recipe for every and any sort of BBQ this summer. Perfecto! I also had left over pulled pork last week. Not sure what’s wrong with me, but something is wrong with that picture, right?
Thanks Chrissy, they were fantastic. Although I am not sure I follow your comment “Not sure what’s wrong with me, but something is wrong with that picture, right?” Which photo are you referring to?
Sorry for the confusion! Your pics are fine, I just meant that maybe I should work on not having leftover pulled pork! Lost in translation.
LOL, no worries!
Wow, Kevin, these are incredible! So creative! Whoever thought to candy jalapeños, anyway? Awesome appetizer idea.
Appreciate you stopping by and the kind words Meggan. The idea came to me to candy the jalapeño when they were in the same bowl as the kumquats I did the other day for an ice cream. They were fantastic. What I liked best was it was as if all the heat from the pepper went into the syrup. The peppers themselves were great, but I need to find a way to utilize the peppered syrup for sure.
Kevin, these muffins are the most outstanding savory ones I’ve ever seen. It was the perfect idea to incorporate the pulled pork. Now could you introduce me to these bad good guys, please?:)
Thanks so much Ben, I’m definitely making these again. And the candied jalapeño was so darn good. What I liked best was it was as if all the heat from the pepper went into the syrup. The peppers themselves were great, but I need to find a way to utilize the peppered syrup for sure.
Whoa. When you said I should come back Friday to see what you did with that gorgeous pulled pork, you weren’t kidding. These are totally drool worthy!!
Thanks Marissa, maybe after making your pulled pork you’ll have enough to try this one too! 😉
So creative love these! Love pulled pork and will try this soon!
Thanks so much Mira, let me know what you think!
Hey Kevin! Are you keeping your “Southern roots” a secret? I mean pulled pork and cornbread! I’d use a dollop of sorghum just because I happen to love the stuff!
I feel I have been in many areas and countries in past lives Dorothy, my tastes are so all over the place!
Hey Kevin! I’m with you on past lives. I am German and Dutch, but my favorite foods are Mexican and Spanish (and Cajun and Creole and Southern US) ! Go figure!
What a genius idea, Kevin! We always have loads of pulled pork around here. I have a problem with my smoker come summer. The problem is I can’t stop smoking stuff. So that means we have a freezer full of pulled pork…this is such a creative way to use leftovers! Also, that candied jalapeno. Yes.
Thanks Dave, always trying to think of new ways to put that good stuff to a new use! As for that candied jalapeño, it surprised me how good they came out and truly were. Check them out!