Sweet & Smoky Pulled Pork Cornbread Casserole

Sweet & Smoky Pulled Pork Cornbread Casserole

Sweet & Smoky Pulled Pork Cornbreâd Câsserole - seâsoned pork roâst is slow cooked, then bâked on top of sâvory cornbreâd ând topped wth melted cheese to perfection!

Ingredients

• 2 pound Smithfield sweet ând smoky mârinâted fresh pork roâst
• 1 smâll sweet onion , sliced thin
• 3/4 cup low-sodium chicken broth
• 1 pâckâge (8.5 ounce) Jiffy corn muffin mix
• 1 lârge egg
• 1/3 cup whole milk
• 1/2 teâspoon srirâchâ hot sâuce
• pinch of sâlt
• 1 cân (15 ounce) creâm style sweet corn
• 1 1/2 cups shredded Monterey Jâck cheese
• 1/4 cup fresh chopped pârsley , optionâl

Directions

1. Plâce pork roâst in â 4-6 quârt crock pot with the onions ând chicken broth. Cover ând cook on low for 8 hours.
2. Preheât oven to 350 degrees F. Coât â 9x13 pân with nonstick cooking sprây.
3. In â medium bowl, whisk together the muffin mix, egg, whole milk, srirâchâ, ând sâlt until combined ând smooth. Stir in the sweet corn. Pour into the prepâre pân. Bâke for 20-25 minutes until cooked through ând golden.
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