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Ingredients
Method
- 1.5kg pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 cup barbecue sauce
- 1 cup cornmeal
- 1 cup plain flour
- 2 tsp baking powder
- 1 cup milk
- 1 egg
- 60g butter, melted
- Rub pork with smoked paprika, brown sugar, garlic powder and salt, then roast covered at 150 degrees for 4 hours until falling apart. Shred and toss through barbecue sauce.
- For the cornbread, mix cornmeal, flour and baking powder, then stir through milk, egg and melted butter until just combined.
- Pour cornbread batter into a greased tin and bake at 200 degrees for 20 to 25 minutes until golden. Serve warm alongside the pulled pork.
4 hrs 45 mins
6 serving
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