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smoked pulled pork cornbread
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5 from 1 vote

Smoked Pulled Pork Topped with Cholula Swirled Corn Bread

Tender, spicy smoked and shredded pork is layered under golden cornbread swirled with a Cholula Hot Sauce butter.
Prep Time20 minutes
Cook Time12 hours
Total Time12 hours 20 minutes
Course: Main Dish
Cuisine: Comfort Food
Keyword: Corn Bread Pulled Pork
Servings: 8 people
Author: Susie Bulloch


  • 1 8-10 pound bone-in pork shoulder roast
  • 1/4 cup Hey Grill Hey Sweet Rub link in recipe notes
  • 2 Tablespoons Cholula original hot sauce

In the Skillet:

For the Cornbread

  • 1 1/4 cups yellow corn meal
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup whole milk
  • 2 eggs
  • 8 Tablespoons salted butter melted

Cholula Butter Swirl

  • 2 Tablespoons salted butter melted
  • 2 Tablespoons Cholula original


  • Preheat your smoker to 225 degrees F using hickory wood over indirect heat.
  • Slather the pork shoulder on all sides with the Cholula original hot sauce and then sprinkle on all sides with the BBQ rub. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots.
  • Close the lid and smoke the pork until it reaches an internal temperature of 201 degrees F. This process typically takes 12-15 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
  • Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding. Pull apart the shoulder, discarding any chunks of fat or gristle.
  • Preheat your grill or oven to 375 degrees F.
  • Spread about 2 cups of the shredded pork on the bottom of a 12 inch cast iron skillet. Drizzle with the BBQ sauce and Cholula and toss to coat.
  • In a large bowl, combine the corn meal, flour, sugar, salt, baking powder, and baking soda. In a smaller bowl, lightly whisk together the eggs, milk, and buttermilk. Gently stir the wet ingredients into the dry ingredients until the flour and cornmeal are just moistened. Slowly stir in the melted butter.
  • Pour the cornbread butter over the sauced pulled pork in the skillet and smooth the top with a spatula.
  • In a small bowl, combine the 2 tablespoons of melted butter with the tablespoon of Cholula. Spoon the butter mixture over the top of the cornbread in a swirling pattern. Use a toothpick to drag the Cholula butter through the cornbread and create even more swirls.
  • Bake the pulled pork topped cornbread for about 45 minutes, or until a toothpick inserted in the center comes out dry. You can start checking your cornbread at 30 minutes to be sure it doesn't overcook.
  • Serve warm.


Calories: 991kcal | Carbohydrates: 70g | Protein: 76g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 1898mg | Potassium: 1692mg | Fiber: 4g | Sugar: 33g | Vitamin A: 969IU | Vitamin C: 15mg | Calcium: 257mg | Iron: 9mg