"BBQ" Cupcakes: a Salute to My Baby Girl!!

The Meat/Rub:

2 lb pork butt (really don’t need much for the cupcake)

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon cinnamon

1 tablespoon chili powder

3/4 tablespoon garlic powder

3/4 tablespoon onion powder

1 teaspoon cayenne

2 tablespoons olive oil

Mix all the seasoning in bowl whisk well and drizzle a little olive oil then

apply over all the pork evenly.

Grill Instructions:

Grill over low heat for about 3 hrs. Or 1.5 hours per pound

I prefer the internal temp to 190 because this insures all fat and connective tissue dissolved rendering pork fork tender. Let sit for about 10 minutes before slicing, then sauté in a skillet with your favorite sauce and let cool before adding to cornbread mix

The Corn Bread:

Ingredients:

1 box cornbread mix

1 egg

1/3 cup of coconut milk

2 tablespoons of chopped jalapenos

Cupcake liners (optional)

Instructions:

1. Pre-heat oven to 400 F.

2. In a big bowl, combine ingredients using a whisk.

3. Pour batter in cupcake pan so it's 2/3 full and add the shredded pork on top.

4. Bake for 20-22 minutes or until a toothpick comes out clean

White BBQ Sauce:

1 1/2 cups mayonnaise

1 cup of sour cream

1/4 cup white wine vinegar

1 tablespoon coarsely ground pepper

1 teaspoon sugar

1 teaspoon prepared horseradish

Instructions:

Combine ingredients in a bowl using a whisk then drizzle on cupcakes then serve.