Blue Cheese Corn Bread Pulled Pork Sandwich

This recipe makes extra pulled pork to be enjoyed on its own or as leftovers.


  1. Season the pork loin with salt and pepper.
  2. In a medium pot, heat the oil over medium high heat; sear the pork on each side until golden. Discard excess oil, add beef broth, water, 2 cups barbecue sauce, onion and paprika. Bring to a boil, reduce heat to a simmer and braise, covered for 2 1/2 - 3 hours until fork tender. If necessary, add water halfway through the cooking process to keep the pork submerged.
  3. Preheat oven to 400°. Coat 2 12-cup muffin pans with cooking spray.
  4. Prepare muffins: In a medium bowl, combine the muffin mix, blue cheese, eggs, corn, sour cream and sugar, stir until incorporated. Evenly distribute among muffin cups. Bake for 15 minutes. Allow to cool. 
  5. Preheat oven to broil.
  6. Reduce any remaining liquid from the pork by stirring over high heat until 1 - 1 1/2 cups liquid remains. Shred the pork and press into an 8-inch metal baking pan.
  7. Stir in the remaining barbecue sauce, broil for 10-15 minutes. Stir and broil another 10-15 minutes to create a char on the pork.
  8. Slice the muffins in half and fill with pulled pork. 

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen