Smoked Pork BBQ with Hot Water Corn Bread Cakes

Directions Print

1. Heat pulled pork and reserve for service.
2. Make the hot water cornbread cake mixture according to the directions on the package.
3. In a medium hot cast iron skillet with some butter flavored oil, add two 2 oz. portion scoops of the batter mixture. Form two 2 oz. cakes and allow to brown and cook thru turning once. Reserve for service.
4. To make the stack place one of the cornbread cakes on the plate. Place the seasoned pork on the cake apply 2 oz. of the BBQ sauce.
5. Add 2 oz. of sliced red onions and 2 oz. of the pickle slices.
6. Drizzle BBQ sauce on top