Smoked pulled pork with a drizzle of orange and cinnamon sauce and Mexican Crema with orange zest, topped off with pickled red onions sits on a slab of cornbread for one tasty meal.
Bake your cornbread per package instructions. I used 2 Jiffy Cornbread mixes and baked in a 13x9 stone bake ware pan. I didn't want a tall cornbread, and this made for a nice thin layer.
Slice the red onion very thin and in a bowl add it to the cider vinegar, water, sugar, Mexican oregano (crushed in your hands), salt and red pepper flakes. Let marinate for at least an hour or over night as well.
Warm the shredded pork if cool in a low 225° oven for 12 minutes to heat through.
In the meantime place the orange concentrate and cinnamon in a small saucepan and cook on low and reduce by half.
In a small bowl mix the crema and zest from half of the orange. Mix thoroughly to incorporate and set aside to allow flavors to meld.
To plate, cut a 4x4" slice of cornbread and top it with the heated smoked pulled pork, a drizzle of the orange cinnamon sauce, the orange zest crema, pickled red onions and garnish with a sprig of cilantro.