This post may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). As an Amazon Associate, I earn from qualifying purchases. Read more about these links in my disclosure policy.

If you’re looking for a dinner that feels like a warm hug but barely takes any hands-on effort, this is it. BBQ Pulled Pork Cornbread Skillet takes tender, slow-cooked pulled pork, layers it with melty cheddar, and tops it all off with a golden, slightly sweet cornbread crust baked right in a cast-iron skillet. A drizzle of hot honey at the end takes it from “really good” to “everyone’s asking for seconds.”

Whats for dinner? Slow Cooker BBQ Pulled Pork Cornbread Skillet Recipe. A meal your whole family will love.

It’s the kind of meal that looks like it took all day (because, well, the pork kind of did, but that’s the slow cooker’s job, not yours), and it’s perfect for feeding a hungry family without a ton of last-minute effort.

Why You’ll Love This Recipe

Slow cooker does the hard part, just season and walk away
One skillet, minimal cleanup
Sweet, savory, cheesy, and a little spicy all in one bite
Great for using up BBQ leftovers or meal prepping ahead
Freezer-friendly pulled pork means you can double the batch

Ingredients

3 to 4 lb boneless pork shoulder (pork butt)
Salt and pepper, to taste
1½ to 2 cups favorite BBQ sauce, divided
1½ to 2 cups shredded cheddar cheese
2 boxes Jiffy Corn Muffin Mix
2 cans (about 14–15 oz each) creamed corn
Jalapeño slices
Hot honey, for serving

How to Make BBQ Pulled Pork Cornbread Skillet

Make the pulled pork:

Season the pork shoulder with salt and pepper and place it in the slow cooker with about 1 cup of BBQ sauce.
Cook on low for approximately 8 hours, or on high for 4 to 5 hours, until the pork is tender enough to shred easily.
Shred the pork and toss it in the juices and BBQ sauce.

Build the skillet:

4. Heat oven to 375°F.
5. Add enough pulled pork to generously fill the bottom of a large cast-iron skillet. Drizzle with additional BBQ sauce.
6. Top with an even layer of shredded cheddar.

Make the cornbread topping:

7. Mix together the Jiffy Corn Muffin Mix and creamed corn just until combined.
8. Spread the cornbread mixture evenly over the cheese and pulled pork.
9. Add a few thin jalapeño slices over the top.

Bake:

10. Bake for approximately 40 to 45 minutes, or until the cornbread topping is golden and cooked through in the center.
11. Finish with a drizzle of hot honey when serving.

Tips for Success

Don’t over-mix the cornbread batter: Stir the muffin mix and creamed corn just until combined, over-mixing can make the topping dense instead of light and fluffy.
Check the center: Ovens vary, so start checking around the 40-minute mark. The cornbread should spring back lightly when touched and not look wet in the middle.
Adjust the heat: Leave the jalapeños off (or go light) for a kid-friendly version, or add extra for those who like more spice.
Make it ahead: The pulled pork can be made a day or two in advance and refrigerated, so all you have to do at dinnertime is build and bake.

BBQ Pulled Pork Cornbread Skillet

This BBQ Pulled Pork Cornbread Skillet layers tender slow-cooked BBQ pork, melted cheddar cheese and an unbelievably easy two-ingredient cornbread topping, then finishes it all with jalapeños, melted butter and a drizzle of hot honey. It's sweet, smoky, cheesy and just a little spicy—the ultimate cozy one-skillet dinner for fall, game day or anytime you're craving serious comfort food.

No Ratings

Ingredients

For the pulled pork
3–4 lb boneless pork shoulder or pork butt
BBQ sauce, enough to coat the pork while cooking, plus more for layering
Salt and pepper, to taste
For the skillet
Prepared BBQ pulled pork
Shredded cheddar cheese
2 boxes Jiffy Corn Muffin Mix
2 cans creamed corn
Sliced jalapeños, to taste
Melted butter, for brushing
Hot honey, for drizzling

Instructions

Cook the pulled pork.
Season the pork with salt and pepper and place it in the slow cooker. Add BBQ sauce, making sure the pork is well coated. Cook on LOW for approximately 8 hours or HIGH for 4–5 hours, until the pork is tender and easily shreds with a fork.
Shred the pork.
Remove the pork, shred it with two forks and toss it with some of the BBQ sauce and cooking juices.
Preheat the oven.
Heat oven to 375°F.
Build the skillet.
Add the shredded BBQ pork to a large cast-iron skillet and spread it into an even layer. Drizzle additional BBQ sauce over the pork.
Add the cheese.
Sprinkle a generous layer of shredded cheddar over the BBQ pork.
Make the cornbread topping.
In a large bowl, stir together 2 boxes Jiffy Corn Muffin Mix and 2 cans creamed corn until combined. No eggs or milk needed.
Top the skillet.
Spread the cornbread mixture evenly over the cheese and pork. Add sliced jalapeños over the top.
Bake.
Bake for approximately 40–45 minutes, or until the cornbread is cooked through and the top is golden brown. Because skillet size and ovens vary, check the center for doneness before removing it.
Finish it.
While the cornbread is still hot, brush the top with melted butter.
Serve.
Finish with a generous drizzle of hot honey, scoop and serve warm.

Notes

You can leave the jalapeños off completely for a milder family-friendly version, or add them to only half of the skillet.

The 2-box Jiffy + 2-can creamed corn ratio is intentional. Don't prepare the Jiffy according to the package directions; you're mixing the dry mix directly with the creamed corn.

For the BBQ sauce and cheddar, I actually like not forcing exact measurements if you didn't measure them when you made it. For a Fresh Mommy Blog recipe, you can say “to taste” or “as needed” rather than publishing fake precision. The pork amount is the only part I'd verify before publishing if you didn't actually know whether yours was 3–4 pounds.