Intro: "BBQ" Cupcakes: a Salute to My Baby Girl!!
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 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:
1 box cornbread mix
1/3 cup of coconut milk
2 tablespoons of chopped jalapenos
Cupcake liners (optional)
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
Combine ingredients in a bowl using a whisk then drizzle on cupcakes then serve.