Culinary Cannabis

A-Maize-Ing Pot Bellied Muffin Story.docx

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A-Maize-Ing Pot Bellied Muffin Story

Hello Everyone!
Thanks for stopping by today to talk about this honey-braised pork stuffed corn muffin. I felt I needed to explain what the recipe actually involves, since the title is somewhat vague. I’ll sacrifice clarity for a punny title any day!
I started working on this recipe after chatting with the Orkin man while he was baiting the outdoor termite traps at our house. It seems like a strange career change to go from restaurant owner to bug guy, but that’s what happened. Anyway, his restaurant used to serve a “pork bomb”, which is what started me on this road to a savory corn muffin.
The recipe is three different recipes smashed together to make the muffin. First is the honey braised pork, next is the muffin batter and third is the BBQ dipping sauce. Each of the three components is great on its own, but combined, they have a synergy that goes beyond the components. You could, of course, serve the honey braised pork as a sandwich or burrito filling. I love it on crusty ciabatta rolls and the BBQ sauce works on beef ribs, chicken, a burger or pulled pork. The Corn muffin batter is pretty standard and could be used to make corn bread as well as muffins.
I use my slow cooker to make the pulled pork. I add a single layer of onions to the bottom of the crock then a few peeled garlic cloves. Salt and pepper a pork shoulder or pork butt and put it into the crock on top of the onions and garlic. If you like, add a few tablespoons of Worcestershire sauce, set to high and let it go for 6 to 8 hours, depending on the weight of the pork. When the pork is fall apart tender, remove from the slow cooker and let rest for 30 minutes to an hour before pulling. I like to add the onions and garlic that cooked with the pork to the mix as well.

A-Maise-ing Pot Bellied Muffin Recipe.docx

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A-Maise-ing Pot Bellied Muffins with BBQ Sauce

¾ c pulled pork, finely minced
1/3 c infused honey
1/3 c water
1 t mustard
¼ t cayenne pepper

1 c corn meal
1 c flour
¼ c infused sugar
2 t baking powder
½ t salt
1 c milk
¼ c infused oil
1 egg

2 T infused butter
½ c chopped onion
3 garlic cloves, minced
3 T tomato paste
1 t coriander
2 t gochujang
½ t cayenne pepper
1 c ketchup
½ c apple cider vinegar
2 T Worchester sauce
1/3 c bourbon
¼ c molasses
½ c infused sugar

Preheat oven to 400 degrees F. Line muffin tin with (preferably foil) liners. This recipe makes approximately 9 muffins, with extra sauce.
For pork, mix all ingredients, except pork itself in small saucepan. Bring to bare simmer and cook for approximately 5 minutes, or until slightly thickened. Add pork and heat through. Set aside to cool slightly.

For muffin batter, stir together corn meal, flour, sugar, baking powder and salt. In separate bowl, mix milk, oil and egg until combined.
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Add wet ingredients to wet ingredients and mix until just combined.
Scoop 2 T of batter into the bottom of each lined muffin cup. Add 2 t pork filling to top of batter in tin and top with approximately 2 more tablespoons of batter, spreading carefully to fully encase meat filling.
Bake in preheated oven for 13 to 15 minutes.

While muffins bake, make BBQ dipping sauce. In saucepan, melt butter over medium heat. Add chopped onions and garlic. Sauté until onions and garlic until softened, about 3 minutes. Add Scoot onions and garlic to side of pot, creating clear space in the center of the pan. Add gochujang, cayanne and coriander to center of the pot, stir until fragrant.
Add tomato paste to center of pot and cook and stir for a minute or two. Add Worchestire sauce and, off the heat the bourbon. Stir until alcohol burns off, about a minute.

Add ketchup, apple cider vinegar, molasses, and sugar. Stir to combine. Simmer for approximately 30 minutes. If desired, use an immersion blender to puree sauce.

As with all. Cannabis infused food start. With small portions till you learn your tolerance level.Keep out of the reach of children and Pets

Culinarily Yours in Cannabis,

Mary Ann