This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community.
This Dirty Bird Carnitas Cornbread Crunch is the kind of BBQ creation that turns simple ingredients into something seriously crave-worthy. Smoky, tender carnitas get piled onto crispy cornbread rounds with gooey melted cheese, a sweet-and-smoky Raspberry Chipotle finish, and fresh jalapeño for a little kick. It’s a crunchy, cheesy, BBQ-loaded bite from start to finish.
• 3–4 lb pork shoulder
•
Kosmos Dirty Bird Hot
• Chicken stock
• Orange juice
• Lime juice
• Garlic
• Onion
• 1 box Jiffy Corn Muffin Mix
• 1 egg
• ⅓ cup milk
• Shredded cheddar or Gouda
•
Kosmos Raspberry Chipotle BBQ Sauce
• Fresh jalapeño, sliced
Generously season the pork shoulder on all sides with Kosmos Dirty Bird Hot, making sure you get an even coating over the entire surface.
Prepare your smoker for indirect cooking at 250–275°F.
While the smoker comes up to temperature, prepare the braising ingredients by combining chicken stock, orange juice, lime juice, garlic, and onion in a pan large enough to hold the pork.
For the cornbread, prepare the Jiffy Corn Muffin Mix according to the ingredients listed here by mixing it with the egg and milk until just combined.
Place the seasoned pork shoulder on the smoker and cook at 250–275°F until a rich bark has formed on the outside.
Transfer the pork to the prepared pan with the chicken stock, orange juice, lime juice, garlic, and onion. Cover the pan tightly and continue cooking until the pork is probe-tender and reaches about 200–205°F internally.
Remove the pork from the pan and shred it while it's still hot. Toss the shredded carnitas with a little of the cooking juice to keep the meat juicy and packed with flavor.
Pour the prepared cornbread batter into a thin layer and bake at 375°F until cooked through. Allow it to cool slightly, then cut the cornbread into rounds.
Place the cornbread rounds on the grill and crisp them on both sides until golden and sturdy enough to hold the toppings.
Top each crispy cornbread round with shredded cheddar or Gouda, followed by a generous pile of carnitas and another layer of cheese.
Return the cornbread rounds to the grill and heat until the cheese is fully melted and gooey.
Drizzle each loaded cornbread round with Kosmos Raspberry Chipotle BBQ Sauce and finish with fresh jalapeño slices.
You get smoky, tender Dirty Bird carnitas, crispy cornbread, gooey melted cheese, sweet-and-spicy BBQ sauce, and a fresh jalapeño kick all in one bite.
This is BBQ comfort food with a serious crunch. Load them up, serve them hot, and watch these disappear before they even have a chance to cool down.
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