BBQ Pork Tacos on Skillet Cornbread

1. Prepare corn muffins according to package directions. Make “hoe cakes” by spooning 1/2 cup batter onto greased skillet over medium-high heat. Cook 1-2 minutes each side.
2. (You will have extra hoe cakes). Top each of four hoe cakes with 5 ounces pulled pork, 1/4 cup barbecue sauce and 1/2 cup cole slaw

Yield: 4 servings

Recipe courtesy of Chris Chamberlain’s cookbook The Southern Foodie’s Guide to the Pig: A Culinary Tour of the South’s Best Restaurants and the Recipes That Made Them Famous