Smoked Pulled Pork Topped with Cholula Swirled Corn Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender smoked and shredded pork shoulder layered under golden cornbread swirled with spicy Cholula hot sauce butter. A hearty, smoky main course combining two Southern favorites.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 8-10 pound bone-in pork shoulder (AKA Boston butt)
- ¼ cup Hey Grill Hey Sweet Rub (link in recipe notes)
- 2 Tablespoons Cholula Original Hot Sauce
- 2 cups Hey Grill Hey Everything BBQ Sauce (link in recipe notes)
- ¼ cup Cholula Original Hot Sauce
- 1 ¼ cups cornmeal
- ¾ cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup buttermilk
- ½ cup milk
- 2 eggs
- 8 Tablespoons salted butter (melted)
- 2 Tablespoons salted butter (melted)
At a glance
PER SERVING · TIME 740M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 12h
- Sodium
- 1928mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 94mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1928MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.