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Slow Cooker Smoky Chipotle Pulled Pork with Cornbread Crust

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 728
Ingredients Method Notes

Ingredients
  

Pulled Pork
  • 2.5 lb pork shoulder, cut into 2-inch cubes
  • 2 Tbsp brown sugar
  • 1 Tbsp smoked paprika
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp chipotle powder
  • 1 cup chicken broth
  • 0.5 cup apple cider vinegar
  • 0.5 cup ketchup
  • 2 Tbsp honey
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp chipotle in adobo sauce
  • 0.5 tsp liquid smoke
Cornbread Crust
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 Tbsp granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cocoa powder adds a subtle chocolate depth
  • 1 cup milk
  • 0.5 cup melted butter

Method
 

  1. Season the pork cubes with brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper, and chipotle powder, patting the mixture onto the meat.
  2. Optional: In a hot skillet with a splash of oil, sear the seasoned pork until browned on all sides to build extra flavor.
  3. Transfer the pork to the slow cooker. Add chicken broth, apple cider vinegar, ketchup, honey, Worcestershire sauce, soy sauce, chipotle in adobo, and liquid smoke. Stir to combine.
  4. Cover and cook on low for 8 hours (480 minutes).
  5. Remove the pork, shred it with two forks, and return it to the slow cooker. Mix with the remaining sauce and keep warm.
  6. While the pork finishes, preheat the oven to 375°F (190°C). In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cocoa powder.
  7. In a separate bowl, whisk milk, egg, and melted butter. Combine the wet and dry mixtures and stir until just mixed.
  8. Grease an 8x8-inch baking pan and pour the batter in, smoothing the surface.
  9. Bake for 15 minutes or until the crust is golden and a toothpick comes out clean. Let it cool for 5 minutes before cutting into squares.
  10. Place a generous spoonful of pulled pork on each cornbread square. Serve warm.
  11. Use a food thermometer to check that the pork is fully cooked before serving.

Notes

I learned that a splash of apple cider vinegar at the end brightens the smoky richness, and adding a teaspoon of cocoa powder to the cornbread gives it a subtle chocolate hint that pairs wonderfully with the chipotle pork.