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1
1.
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2
Rinse pork roast and pat dry.
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3
Place in a large Ziploc bag and cover with half of the barbecue sauce.
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4
Refrigerate 1224 hours.
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5
2.
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6
Transfer pork roast with the marinade into the bowl of a slow cooker.
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Cover and cook on low 78 hours.
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8
Remove pork, shred, and stir in remaining barbecue sauce.
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Set aside.
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10
3.
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11
Dice sweet onion.
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12
Seed and dice poblano pepper and bell peppers.
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13
4.
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14
Heat olive oil in a large skillet over medium-high heat.
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Add onion and poblano pepper and saute 34 minutes, until onion begins to become translucent.
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Add bell peppers, salt, chili powder and cumin.
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Saute 5 minutes more.
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Add fire-roasted tomatoes and continue to saute 5 minutes more or until most of the liquid has evaporated.
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Remove from heat and stir in shredded pork.
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20
Check seasoning.
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5.
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22
Preheat oven to 400 degrees F. Combine corn muffin mix, eggs, milk, cheese and corn in a large bowl and mix to combine.
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23
Grease one 9x13 baking dish or two 9 pie plates.
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Spread the pork mixture into the bottom of the pan and spread the cornbread mixture evenly on top (see note below).
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25
Bake for 2530 minutes (it may take slightly longer in a large rectangular pan) until cornbread is cooked through and slightly golden on top.
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26
Serve topped with sour cream.
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27
Note: This can be covered and frozen unbaked.
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Bake from frozen at 400 degrees F for 45 minutes to 1 hour or until cornbread is done.
