Mexican Cornbread

Ingredients

1	cup yellow cornmeal, stone-ground
1	cup unbleached all-purpose flour
2	teaspoons baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
2	large eggs
2/3	cup buttermilk
2/3	cup milk
2	tablespoons melted unsalted butter
1	cup shredded pepper jack cheese
1	jalepeno chili, chopped
1/2	teaspoon cayenne pepper
3/4	cup frozen corn (optional)

1) Preheat oven to 425
2) Mix dry ingredients
3) Crack eggs into the bowl with dry ingredients and mix with a wooden spoon, then add in milk and buttermilk. Quickly stir. Add melted butter. Fold in cheese and Jalepeno.
4) Pour into a greased 9x9 pan and bake for 25 minutes.

Pulled Pork in Slow Cooker

Meat: 
1 bone-in pork shoulder (6-8 pound)

Spice Rub:
2 T paprika
1 T salt
1 T black pepper
1 T cumin
1 T chili powder (maybe ancho?)
1 T brown sugar
1 t white sugar
2 t dried oregano
1 t cayenne pepper

Sauce: 

1 C Apple Cider Vinegar

2 T red pepper flakes

1 T garlic

Mix spices for rub in a bowl. 
Massage spice rub into meat. 
Wrap tightly in double layer of plastic wrap.
Refrigerate overnight.

Unwrap roast and place it in slow cooker. 
Add 1/4 cup water. 
Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Combine sauce ingredients in a pan and bring to a boil. 
Reduce heat to Med-High, boil for 15 to 20 minutes.

When roast is tender, transfer to cutting board and discard liquid in liner. 
Pull by tearing meat into thin shreds with two forks or your fingers. 
Discard fat.

Place shredded meat back in slow cooker.
Toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. 
Serve with additional barbecue sauce.