Rub It Til It Smokes

BBQ Pulled Pork Upside-Down Cornbread

BBQ Pulled Pork Upside-Down Cornbread

Print Recipe
This BBQ upside cornbread can be made with your favorite smoked pulled pork, or smoke your own following our recipe (best made with pulled pork smoked on a Recteq)


  • Recteq Smoker or Convection Oven
  • Parchment paper
  • Brownie/Cake Pan or Rimmed Cookie Sheet
  • Mixing Bowls
  • Hickory Wood or Pellets


  • 1 Pound Smoked Pulled Pork Cooled down but not frozen
  • RITIS Rub or other BBQ rub
  • Your favorite BBQ sauce
  • Cornbread Mix from the store or your favorite recipe


  • Preheat smoker or oven to 350°F.
  • Smoke and pull your pork butts (or grab some from your stash, neighbor’s smoker or local BBQ spot). See our recipe.
  • For a saucier pork, gently mix BBQ sauce with chilled pulled pork until coated evenly.
  • Line a pan with parchment paper folding the the excess paper over the edges and beneath the outside bottom. Can be a shallow pan or regular cake pan, depending on your preference of cornbread to meat ratio.
  • Drizzle some of your favorite bbq sauce and a few shakes of your favorite rub onto the paper.
  • Place pulled pork into parchment paper lined cake pan and spread evenly to cover the entire bottom of the cake pan. 1/2” deep or more.
  • Pour the cornbread batter over the top of the pulled pork and very gently spread it out to cover the pulled pork.
  • Place into smoker or oven and cook according to cornbread recipe (~35 to 55 minutes) or until a toothpick tests clean.
  • Remove from smoker and rest pan on a cooling rack for 15 minutes. After 15 minutes, run a thin knife around the edge of the pan, in between the parchment paper and the pan.
  • Flip it onto a serving plate and carefully peel off the parchment paper.
  • Drizzle BBQ sauce over the pulled pork and lightly dust with RITIS Rub.