Cinnamon Orange Pulled Pork Cornbread Muffins with Candied Jalapeño
Cinnamon Orange Pulled Pork Cornbread Muffins with Candied Jalapeño - This is one delicious and easy to prepare recipe making use of leftover pulled pork. Filling hollowed out cornbread muffins with the pulled pork and orange sauce, topping with a dollop of sour cream and a candied jalapeño. This is a show stopper appetizer that's sure to please!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 18 servings
- 3 cups pulled pork
- 1 cup orange sauce
- 3 - 8.5 oz packages cornbread muffin mix
- 3 eggs
- 1 cup of milk
- 1 cup sour cream
- 2 fresh jalapeños
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 stir to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Remove with a fork onto parchment paper and put in the refrigerator 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.
Rough chop the pulled pork. Add the pulled pork and orange sauce 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.
Calories: 90kcal | Carbohydrates: 2g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 42mg | Potassium: 180mg | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg