Pulled Pork and Pumpkin Cornbread Torta

Decadent, over-the-top, and delicious, this barbeque pulled pork torta is assembled with homemade pumpkin cornbread and sprinkled with fall-inspired toppings.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 448 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 2 large eggs
• 1 cup bread flour
• nonstick cooking spray
• 1 cup yellow cornmeal
• 1 cup solid-pack pumpkin
• 4 cups cooked pulled pork, heated
• 0.5 teaspoon baking soda
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.5 cup packed brown sugar
• 0.33333334326744 cup vegetable oil
• 0.5 cup dried cranberries
• 0.5 cup barbeque sauce
• 0.25 teaspoon freshly ground nutmeg
• 0.5 cup toasted pepitas
• 0.5 cup toasted chopped pecans

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.

Step 4

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.

Step 5

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.

Step 6

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.