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Mason Jar Pulled Pork Sandwiches

Nathan Congleton/TODAY

Chef notes

The balance of sweet and savory flavors is what makes the pairing for tender pulled pork and freshly baked corn bread so perfect. Serving it in a mason jar keeps mess to a minimum and lets your guests customize their meal.


  • 2-2½ pounds boneless pork loin
  • 1/2 onion, sliced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 8-ounce bottle barbecue sauce
  • 2 cloves garlic
  • 1/2 cup water
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup sugar
  • 1 teaspoon salt
  • teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
To serve
  • Relish
  • Ketchup
  • Pickles
  • Lettuce
  • Guacamole
  • Mustard
  • Hot sauce
  • Shredded cheese
  • Bacon bits
  • Cornbread, cut into cubes (recipe above) or potato rolls


For the pork:


Add all ingredients to the slow cooker.


Cook on medium for 6 hours or low for 8-10 hours.


Once tender, shred the pork.

For the cornbread:


Preheat oven to 400°F. Coat a 9-inch round pan with nonstick cooking spray.


In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into the prepared pan.


Bake the cornbread for 20-25 minutes, or until a toothpick inserted into the center of loaf comes out clean.

To serve:

Serve the pork, cubed cornbread or potato rolls and the toppings in separate bowls.

Set out mason jars for guests to assemble and top their own individual sandwiches in the jars.