Savory Pulled Pork Cornbread Bowls

One of the best things about being a Good Cook Kitchen Expert is testing out new products. I was super excited to receive the new Bake-A-Bowl pan to review. I had tried other ways to make tasty, cute, individualized cookie cups and appetizers but I never could make them look as good as I wanted. When it comes to food, presentation counts. I mean who wants to eat ugly food, right?!

This pan is so easy to use and fun too! You just add the cornbread batter to the fill line, pop the top on and in 20 minutes or so have some of the most adorable cornbread bowls ever!

I have used this pan for many yummy things but today I would love to share with you an amazing recipe. You have to make Savory Pulled Pork Cornbread Bowls. With a sweet potato garnish (optional) and a cornbread bowl, this will be a recipe that they ask for again and again!

Ingredients

Cornbread:

1/4 cup butter

1/3 cup sugar

2 TBS honey

1 Egg. beaten

1/4 TSP salt

3/4 Cup all purpose flour

1/4 Cup and 2 TBS cornflour

1/4 TSP Baking powder

1/4 cup milk

Directions for cornbread:

Preheat oven to 400 degrees. Combine all wet ingredients into a bowl. In a second bowl, combine the dry ingredients. Next mix the two in a bowl together just until combined. Spoon equal parts into your Bake-A-Bowl pan. Bake for 20 minutes or until golden brown.

Pulled Pork:

1 pork butt

1 onion

1 14.5 oz can of chicken stock

RUB for the pork:

1/2 Cup sugar

1/2 Cup light brown sugar

1 TBS of salt

1 TBS of pepper

1 TBS of seasoned salt

1/2 TBS of garlic powder

1/2 TBS of paprika

Directions for the pork:

Place a large stock pot on the stove; add a few table spoons of oil or olive oil. While the pan is getting hot combine the rub ingredients and coat your pork with it. Once the pot is hot CAREFULLY lower the first butt fat side down and let it caramelize to a nice dark brown and then flip it over and do the same with the bottom and sides.  Next add your onions and fill the pot with the stock so the butt is covered ¾ of the way. Bring the pot to an easy simmer and cover.  Cook until the butt is super tender or about 3 1/2 to 4 hrs. About the same time that it would take in a crock pot on high but this is much easier to control the exact simmering. You will likely have a lot of pork left over so feel free to make multiple rounds of cornbread bowls or freeze the leftovers for ease next time you want to make this recipe.

Savings Code For My Favorite Readers

You probably want one of these pans yesterday, right?! Use Code BAKEBOWL for 25%  off Sweet Creations products from Good Cook.

Check out more AMAZING recipes for all you can do with the Bake-A-Bowl Pan! WHOA!

Disclosure: This post is sponsored as part of the Good Cook Kitchen Expert Program. All thoughts are my own.