Halloween Recipes: Screamin’ Meanie Pulled Pork Bites

Here is yet another fun and tasty party pleaser. We have listed two techniques for the creation of this delicious dish. Your selected preparation will depend on your expendable time, and your desire for home made fare vs. store bought ingredient assembly. We made these both ways over the weekend, and you will be happy with the results either way.

If you are not a regular pulled pork eater, try it. The sweetness of the BBQ sauce, and the tenderness of the slow cooked pork makes this a real treat. 

Technique #1  I'm short on time:

Screamin’ Meanie Pulled Pork Bites (Mini corn bread and pulled pork sandwiches)

Trader Joe’s carries a great assortment of pulled pork, pulled chicken and even pulled beef brisket that is really delicious.  It’s precooked and just needs to be heated.  You can also usually find prepared mini corn muffins (like those at Stew Leonard's).  Simply warm the pulled pork on low and slice the muffins in half, add a tablespoon of the warmed pork, and serve them either open faced or as a little sandwich, your guest will devour them!

Technique #2:  I'm making my own darn pork & muffins

Slow Cooker BBQ Pulled Pork

5-6 lb. pork shoulder/pork butt

1 large onion

1 bottle of your favorite BBQ sauce

Roughly cut the onion and line the bottom of your slow cooker with said onion. Lower pork shoulder into slow cooker. Pour in half of the bottle of your BBQ sauce (save half for later) Turn slow cooker on low for about 8 hours (depending on your cooker's presets). You can also do the cook for 5 hours on high. 

When done, transfer pork to a large bowl and shred with two forks. Place shredded meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can remain in the cooker until you are ready to serve. Top with extra BBQ sauce to taste. 

Mini Corn Muffins

1 box Jiffy Corn Muffin Mix (Christopher Kimball of Cooks Illustrated ranks this the best box mix)

1 C.  frozen roasted corn kernels

1/2 C. shredded cheddar cheese

1/4 C. diced Jalapeno (canned preferable...they're less hot)

Cook according to instructions on package in mini muffin tins that have been generously sprayed with nonstick spray.