Pulled Pork And Pumpkin Cornbread Torta Food

BBQ PORK-STUFFED CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line muffin tin with paper baking cups. Spray each cup with cooking spray.
• Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
• Fill muffin cups halfway with batter.
• Add 1 to 2 tablespoons of pulled pork to each cup.
• Top with remaining batter.
• Use the remaining 1/4 of shredded cheese to top each muffin.
• Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

PULLED PORK AND PUMPKIN CORNBREAD TORTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
• Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
• Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
• Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
• Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
• In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
• Pour the wet ingredients into the dry ingredients and mix until smooth.
• Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
• Spoon about 1 tablespoon of pulled pork in the center of the batter.
• Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
• Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
• Bake for 25 minutes, or until the tops of the muffins spring back when touched.
• Remove the muffins from the tin and top with barbecue sauce and coleslaw.
• Enjoy!

MEXICAN PULLED PORK TORTA

Steps:

• • In a medium Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on both sides, about 2 minutes per side. Add the garlic and oregano and cook, stirring frequently, until fragrant, about 2 minutes. Add the chicken broth and bring to a boil. Add the Mexico City sauce, cover and simmer over low heat until the pork is cooked through, about 25 minutes. • Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the sauce over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the sauce and season with salt and pepper. • Meanwhile, cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you're left with mostly crust. Arrange the pulled pork over the bottom of each roll. Scoop about 1 tablespoon of refried beans over the top half of the roll and spread evenly. Divide the avocado, tomatoes and onions evenly among the sandwiches. Cut each in half and serve. Provecho! • MAKE AHEAD The pork can be refrigerated overnight. Reheat gently.

PULLED PORK MEXICAN TORTA SANDWICH - RECIPE

Steps:

• Heat a small pan to medium heat and add olive oil. Add your prepared pork and give it a sear.
• Add about a quarter cup of water along with the taco seasonings and stir. Reduce heat to simmer and allow the liquid to reduce.
• Add a couple tablespoons of picante or red salsa to the pork and stir. Cook until nicely heated.
• Add the refried beans to a small pot along with a couple more tablespoons of the picante/salsa. Heat and stir to combine.
• Construct your tortillas by smearing refried beans on the bottom bun, then top with pulled pork. Top with tomatoes and cilantro.
• Smear crema over the top bun and add a nice dollop of homemade guacamole over the top.
• Top the torta, careful not to spill out the awesome stuff, and serve with extra hot sauce, lime, hot sauce and extra cilantro.

PULLED PORK SKILLET WITH CHEESY JALAPENO CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Prepare the cornbread batter according to the package directions (do not bake).
• Combine the pork, beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the peppers into the batter. Cook over medium-high heat until the pork mixture is bubbling around the sides, about 3 minutes.
• Transfer to the oven and bake until the peppers are golden and the batter is cooked through, about 24 minutes. Sprinkle with the scallions and serve warm.

PULLED PORK SKILLET WITH CORNBREAD RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Place gluten free cornbread mix, water, canola oil, egg, and cheese in a medium bowl. Stir until well blended. Set aside.
• Place bag of frozen corn in microwave and heat for 2 to 3 minutes, just long enough to separate and defrost kernels of corn.
• Spray a 12-inch oven-safe skillet with cooking spray. Cover the bottom of the skillet evenly with pulled pork. Then evenly pour corn over pulled pork.
• Spoon cornbread batter over the pulled pork. Then spread evenly with a spatula or back of a fork.
• Bake skillet for 30 minutes or until golden brown. A toothpick inserted into the center should come out clean.

PULLED PORK TORTA

Steps:

• Heat oven to 375°F.
• Spray either a deep dish pie pan or 9 inch round baking dish with a bit of cooking spray.
• In a nonstick skillet, heat the leftover pulled pork and sauce until it is warmed through.
• In a large bowl, combined the warmed pulled pork and drained fire roasted tomatoes and mix thoroughly.
• In the bottom of the prepared pan, spread about a 1/2 cup of the pork mixture.
• Top with 1 tortilla.
• Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom.
• Top with one of the flour tortillas.
• Add about a third of the remaining pork mixture and top with couple tablespoons of the Monterey Jack cheese.
• Layer another tortilla over the pork mixture and repeat again until you are left with one tortilla.
• Brush the reserved fire roasted tomato juice over the top of the tortilla.
• Cover with foil and bake for about 20 minutes.
• Remove the foil, top with the remaining cheese and bake until the cheese is melted and bubbling and the torta is cooked through - about another 20 minutes.
• Slice into wedges and garnish with the sliced scallions and cilantro or parsley.
• Enjoy!