Sweet & Smoky Pulled Pork Cornbread Casserole – seasoned pork roast is slow cooked, then baked on top of savory cornbread and topped wth melted cheese to perfection!
This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
Hi gang! Happy Wednesday!
The sun came out last week, and the temperature rose so much that the kids were in shorts! I actually considered swapping out our dresser drawers with spring and summer outfits. But then I came to my senses. Which was a good thing…because it’s cold and rainy again.
I also got back out my soup recipes, which had been shelved.
And the timing of my latest Smithfield box couldn’t have been better! I was in the mood for some comfort food.
Smithfield marinated fresh pork is perfectly pre-seasoned with the prep work already done for you. Simply grill, roast, saute, or put it in the slow cooker for an easy weeknight meal. It’s a fantastic go-to for a delicious, hassle-free dinner that’s ready in about 30 minutes.
They’re available in an assortment of flavors like Roasted Garlic & Cracked Black Pepper, Slow Roasted Golden Rotisserie, or Applewood Smoked Bacon, and also a variety of fresh cuts, including loin filets, sirloins, and tenderloins, making it a perfect fit for all cooking styles and dishes – plus, it can also be sliced or cubed for even faster cooking.
I put this Sweet and Smoky Pork Roast in the crock pot with some chicken broth and onions and it was so delicious, I could have stopped there! But I decided to make a casserole. So glad I did. This was a big hit with the family!
For more 30-minute meal preparation ideas, check out their videos for Smithfield Garlic Herb Pork and Onion Po’ Boys and Smithfield Smoked Bacon and Pork Alfredo, and visit Smithfield or their Facebook page.
- • 2 pound Smithfield sweet and smoky marinated fresh pork roast
- • 1 small sweet onion, sliced thin
- • 3/4 cup low-sodium chicken broth
- • 1 package (8.5 ounce) Jiffy corn muffin mix
- • 1 large egg
- • 1/3 cup whole milk
- • 1/2 teaspoon sriracha hot sauce
- • pinch of salt
- • 1 can (15 ounce) cream style sweet corn
- • 1 1/2 cups shredded Monterey Jack cheese
- • 1/4 cup fresh chopped parsley, optional
- Place pork roast in a 4-6 quart crock pot with the onions and chicken broth. Cover and cook on low for 8 hours.
- Preheat oven to 350 degrees F. Coat a 9x13 pan with nonstick cooking spray.
- In a medium bowl, whisk together the muffin mix, egg, whole milk, sriracha, and salt until combined and smooth. Stir in the sweet corn. Pour into the prepare pan. Bake for 20-25 minutes until cooked through and golden.
- Using two forks, shred the pork in the crock pot with the juices. Using a slotted spoon, transfer the shredded pork on top of the cooked cornbread. Sprinkle the cheese over the top; place back in the oven for 5 or so minutes until cheese is melted.
- Sprinkle with the parsley. Cut into squares and serve!