Delicious Pulled Pork and Pumpkin Cornbread Torta

Indulge in the flavors of tender pulled pork and moist pumpkin cornbread in this delicious torta. The combination of the smoky pulled pork and the sweetness of the pumpkin cornbread creates a harmonious blend that will leave you craving for more. This recipe is perfect for a cozy dinner or a gathering with friends and family. Embrace the flavors of fall with this mouthwatering dish!

Ingredients

• For the pulled pork:
• 1 ½ pounds pork shoulder, trimmed
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup barbecue sauce
• For the pumpkin cornbread:
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ½ cup milk
• ¼ cup vegetable oil
• 2 eggs
• For assembly and serving:
• 6 slices cheddar cheese
• 6 lettuce leaves
• 6 tomato slices
• Barbecue sauce, for drizzling

Directions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the smoked paprika, brown sugar, salt, and black pepper. Rub the mixture all over the pork shoulder.
3. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. Remove the pork from the skillet.
4. In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is translucent.
5. Place the seared pork shoulder, onion, and garlic in a slow cooker. Pour in the chicken broth and barbecue sauce. Cover and cook on low heat for 8 hours, or on high heat for 4 hours, until the pork is tender and easy to shred.
6. While the pork is cooking, prepare the pumpkin cornbread. In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
7. In a separate bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs.
8. Pour the wet ingredients into the dry ingredients and stir until just combined.
9. Grease a 9-inch round cake pan and pour in the cornbread mixture. Smooth the top with a spatula.
10. Bake the cornbread in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
11. Once the pulled pork is done cooking, remove it from the slow cooker and shred it using two forks.
12. To assemble the torta, slice the pumpkin cornbread in half horizontally. Place the bottom half on a serving plate.
13. Layer the shredded pulled pork on top of the bottom cornbread layer. Drizzle with barbecue sauce.
14. Add a layer of cheddar cheese slices, lettuce leaves, and tomato slices.
15. Top with the remaining half of the cornbread and press down gently to hold the layers together.
16. Cut the torta into wedges and serve with extra barbecue sauce on the side.

Interesting Facts