The Cowboy Recipe
Slow-roasted pulled pork, pepper jack + parmesan cheese, maple-ginger BBQ sauce, jalapeno cornbread.
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Ingredients
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Pulled Pork
Maple-Ginger BBQ Sauce
Jalapeno Cornbread
Cheese
Method
Pulled Pork
- 1
Prepare the Pork
Mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Rub the mixture all over the pork shoulder.
- 2
Cook the Pork
Place the pork shoulder in a slow cooker. Add apple cider vinegar and water. Cover and cook on low for 8 hours, or until the pork is tender and easy to shred.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and keep warm.
Maple-Ginger BBQ Sauce
- 4
Prepare the Sauce
In a saucepan, combine ketchup, maple syrup, grated ginger, soy sauce, apple cider vinegar, minced garlic, and black pepper. Stir well.
- 5
Simmer the Sauce
Bring the mixture to a simmer over medium heat and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- 6
Combine with Pork
Pour the maple-ginger BBQ sauce over the shredded pork in the slow cooker and stir to combine. Let it warm for an additional 10 minutes.
Jalapeno Cornbread
- 7
Preheat Oven
Preheat your oven to 400°F (200°C) and grease a baking dish.
- 8
Mix Dry Ingredients
In a bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well.
- 9
- 10
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced jalapeno.
- 11
Bake the Cornbread
Pour the cornbread batter into the greased baking dish and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Assembling the Cowboy
- 12
Serve the Dish
Serve the pulled pork topped with shredded pepper jack and grated parmesan cheese, alongside the jalapeno cornbread. Drizzle additional maple-ginger BBQ sauce on top if desired.
