Blue Cheese Corn Bread Pulled Pork Sandwiches

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.
  5. Allow to cool. 
  6. Preheat oven to broil.
  7. 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.
  8. 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.
  9. Slice the muffins in half and fill with pulled pork.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


1 1/2 - 2 pounds Roseland Half Pork Loin, cut in half lengthwise

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

2 tablespoons Carlini Vegetable Oil

32 ounces Chef's Cupboard Beef Broth

2 cups water

3 1/2 cups Sweet Baby Ray's Original Barbecue Sauce, divided

1/2 onion

1 teaspoon Stonemill Essentials Paprika


Carlini Cooking Spray

8.5 ounces Jiffy Corn Muffin Mix

1 cup Specially Selected Blue Cheese Crumbles

3 Goldhen Large Eggs

1/2 cup Season's Choice Super Sweet Corn

1/3 cup Friendly Farms Sour Cream

1 teaspoon Baker's Corner Granulated Sugar

Prep Time:
30 minutes

Cook Time:
3 hours

Total Time:
3 hours, 30 minutes

24 sandwiches