Slow-Cooker Pulled Pork on Jalapeño-Cotija Cornbread

The sun is shining, the weather is warming, but don’t put away your slow cooker just yet! I love inventing new ways to use this marvelous machine and this easy, flavorful pork sandwich fits the bill exactly. The best part about this entire meal is that it practically makes itself. The pork simmers away while you bake the cornbread in a handy dandy cast-iron skillet. I love how rustic the cornbread looks and plus, what dish doesn’t taste better when made in a skillet? Serve the sweet-savory shredded tender pork on the cornbread and you’ll have a mouth-watering, satisfying dinner that’s anything but ordinary. Here’s how to do it! 

First, gather the ingredients to make the pork.

Place water and onions in a slow cooker. Sprinkle roast with salt, pepper, and half of the chile; add to slow cooker and then cook on low for 6 to 8 hours until pork it’s fall-apart tender.

Meanwhile, gather the ingredients to make the corn bread.

Add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cojita cheese and peppers.

Carefully pour the batter into the pre-heated skillet.

Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.

Once pork is tender, remove pork and onions; cool slightly and discard cooking juices. Shred pork with two forks and discard the fatty pieces.

Gather the additional ingredients for the pork: the remaining chiles, ketchup, lime juice, Worcestershire sauce, honey, butter and coriander.

Return pork and onions to slow cooker with added ingredients. Cook covered, on low, for 1 more hour.

Return pork and onions to slow cooker with added ingredients. Cook covered, on low, for 1 more hour.

Serve the saucy pork sandwiched in between thick slices of the bread, topped with extra jalapeños on top if you like it hot!