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BBQ Pulled Pork Shakshuka with Cornbread Crumble_001

BBQ Pulled Pork Shakshuka with Cornbread Crumble

This fusion dish combines the bold flavors of BBQ pulled pork with the traditional Middle Eastern shakshuka, all topped with a savory cornbread crumble for a hearty meal that pays homage to Mediterranean cuisine while delighting the American palate.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine Mediterranean Fusion
Servings 4 people
Calories 650 kcal

Equipment

  • Oven
  • Roasting pan
  • Aluminum foil
  • Large skillet
  • Mixing bowls
  • Measuring cups and spoons

Ingredients
  

BBQ Pulled Pork

  • 2 pounds pork shoulder
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup BBQ sauce

Shakshuka

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes 14 ounces or 400 grams
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 4 large eggs

Cornbread Crumble

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 300°F (150°C).
  • In a bowl, mix together brown sugar, salt, black pepper, and smoked paprika. Rub the mixture all over the pork shoulder.
  • Place the pork in a roasting pan and cover with aluminum foil. Cook for about 1 hour and 30 minutes, or until the pork is tender and shreds easily.
  • While the pork is cooking, heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, and red bell pepper until softened.
  • Add the diced tomatoes, cumin, and chili powder to the skillet. Season with salt and pepper, and let simmer for 10 minutes.
  • Shred the cooked pork using two forks and stir in BBQ sauce. Add the pulled pork to the skillet with the tomato mixture and mix well.
  • Create wells in the pork and tomato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking.
  • For the cornbread crumble, in a bowl, mix cornmeal, flour, baking powder, and salt. Stir in milk, melted butter, and honey until just combined.
  • Crumble the cornbread mixture over the shakshuka and broil for 3-5 minutes until the topping is golden and crispy.
  • Serve the BBQ Pulled Pork Shakshuka with Cornbread Crumble hot.

Notes

The pork can be made in advance to save time.
For a spicier kick, add a pinch of cayenne pepper to the shakshuka.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keyword BBQ Pulled Pork, comfort food, Cornbread Crumble, Mediterranean Fusion Cuisine, Shakshuka