To candy the jalapeño slice them into quarter inch rings and set aside. In a skillet add the sugar and water over medium heat and bring to a boil, stirring to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Remove onto parchment paper and set aside to cool.
Blend the cornbread mix, eggs and milk in a bowl and pour into parchment lined muffin cups, 2/3 full. Bake per package instructions. Allow to cool on a wire rack. Using a sharp knife, cut at an angle and the circumference of the top of the muffin to remove a conical piece of the cornbread. You want to make a nice pocket to stuff with the pulled pork. I added a squeeze of honey on the inside of each. Save removed cornbread for other use.
Rough chop the pulled pork. Add the pulled pork and BBQ sauce of choice to a skillet over medium heat and heat through until bubbling. Carefully stuff each muffin with heated pulled pork and orange sauce.
Top each with a dollop of sour cream and a candied jalapeño. Serve warm or at room temperature.
Notes
For this recipe I used two 8.5 ounce boxes of Jiffy Cornbread, purchased from the market. Feel free to use my Mexican Cornbread recipe, but double the recipe and omit the jalapenos and corn.