Looking for the ultimate comfort food meal with a gourmet twist? This Pulled Pork with Jalapeño Cornbread and Apple Slaw brings together tender Sealand Porchetta Inspired Pulled Pork, sweet and spicy homemade cornbread, and a crisp apple slaw tossed in a bright honey orange Dijon dressing.
The rich, savory pulled pork pairs perfectly with buttery jalapeño cheddar cornbread, while the fresh apple slaw adds a refreshing crunch that balances every bite. Whether you're hosting a backyard gathering, feeding the family, or planning a casual weekend dinner, this complete meal delivers bold flavor and satisfying comfort.
Pulled Pork with Jalapeño Cornbread and Apple Slaw
Rated 5.0 stars by 1 users
Servings
4 servings
Prep Time
5 minutes
Cook Time
50 minutes
This Pulled Pork with Jalapeño Cornbread and Apple Slaw combines tender, flavorful pork, cheesy cornbread, and crisp apple slaw into one unforgettable meal. Easy enough for a weeknight dinner yet impressive enough for entertaining, it's a delicious way to bring bold flavors and comforting homemade goodness to the table.
Author:Sealand Quality Foods
Ingredients
-
1 pack of Sealand Pochetta Inspired Pulled Pork, Ready to Pull, Frozen
- 1 cup all purpose flour
- 3/4 cup cornmeal, fine
- 2 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1/3 cup melted butter mixed with 2 Tablespoons oil
- 1 egg
- 1 cup buttermilk
- 2 cups corn kernels (frozen and thawed or fresh)
- 2 jalapeños, one sliced and one diced
- 2 scallions, finely minced
- 2 cups cheddar cheese, shredded
- Extra 1 Tablespoon butter once cooked
- 2 cups white cabbage, shredded finely
- 1 cup purple cabbage, shredded finely
- 1 green apple, thinly sliced into sticks
- 1 gala or Fiji apple, thinly sliced into sticks
- 2 scallions, minced
- 1 celery stalk, minced
- 1 Tablespoon grainy mustard
- 1/2 tablespoon Dijon mustard
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey
Jalapeno Cornbread
Apple Coleslaw
Honey Orange Dijon Mustard Dressing
Directions
Reheat the Sealand Pochetta Pulled pork, either by placing the package in hot water in a medium pot over medium heat until warmed through.
Alternatively you can empty the package container on to a lined baking sheet and place the baking sheet in a preheated 375 degrees F oven for 20-25 minutes.
In the meantime, preheat the oven to 425 degrees F to make the cornbread.
In a large bowl, add the flour, cornmeal, baking powder, baking soda, salt and sugar. Use a whisk to blend all ingredients together until mixed well.
To the same bowl add the egg, butter, oil, buttermilk and use a spatula to blend well. Add in the corn, minced jalapenos, scallions and mix well.
Spread the batter into a cast iron skillet or a 9 by 13 inch baking dish.
Top with the sliced jalapenos.
Bake for 40-45 minutes until the cornbread has puffed and is golden.
Once the cornbread is out of the oven, take the extra butter and slather it over the hot cornbread until it melts.
Wait for 15 minutes to slice or cut the cornbread.
To make the slaw, mix all ingredients into a large bowl and toss together.
In a small bowl or mason jar, add all the dressing ingredients and whisk well or shake in a sealed container until smooth and emulsified.
Pour the dressing over the slaw and toss well.
Once the pulled pork is out of the oven, let it rest for just 5 minutes and then slice it against the grain or, pull it apart using two forks.
Serve the pork with the cornbread and apple slaw. Enjoy
