How to Make Pulled Pork and Pumpkin Cornbread Torta - A Step-by-Step Guide

One of the most satisfying and comforting meals to enjoy during the fall season is a hearty and flavorful dish that combines tender pulled pork with the sweet and savory flavors of pumpkin cornbread. This Pulled Pork and Pumpkin Cornbread Torta is a perfect way to celebrate the flavors of autumn and create a delicious meal that will impress your family and friends. With layers of juicy pulled pork, rich pumpkin cornbread, and tangy barbecue sauce, this torta is a show-stopping dish that will ...

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Ingredients

  • nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup bread flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground nutmeg
  • 1 cup solid-pack pumpkin
  • ½ cup sour cream
  • ½ cup packed brown sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 4 cups cooked pulled pork, heated
  • ½ cup toasted pepitas
  • ½ cup dried cranberries
  • ½ cup toasted chopped pecans
  • ½ cup barbeque sauce

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
  • Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
  • Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
  • Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
  • Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.
  • Nutrition

    448 cal.

    • Total Fat: 20g
    • Saturated Fat: 5g
    • Cholesterol: 91mg
    • Sodium: 1047mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 2g
    • Total Sugars: 16g
    • Protein: 23g
    • Vitamin C: 1mg
    • Calcium: 107mg
    • Iron: 3mg
    • Potassium: 196mg