Description
If you’ve ever taken a bite of the famous El Cortez sandwich from The Mule in Oklahoma City, then you know it’s unforgettable. The combination of tangy BBQ pulled pork, spicy jalapeño slaw, creamy chipotle aioli, and gooey cheddar cheese nestled between jalapeño cornbread buns is nothing short of a masterpiece. Now, you can bring that same flavor explosion into your own kitchen. This copycat recipe is bold, comforting, and perfect for any lunch or dinner that needs to impress.
Ingredients
For the Jalapeño Cornbread Buns:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 eggs
- ¼ cup unsalted butter (melted)
- ¼ cup diced pickled jalapeños
For the Pulled Pork:
- 1 lb pork shoulder, cooked and shredded
- ½ cup BBQ sauce (spicy or smoky)
- For the Jalapeño Slaw:
- 2 cups shredded cabbage
- ¼ cup shredded carrots
- ¼ cup thinly sliced red onion
- 1 jalapeño, finely diced
- ¼ cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
For the Chipotle Aioli:
- ½ cup mayo
- 1 tbsp adobo sauce (from chipotles in adobo)
- 1 minced garlic clove
- Squeeze of lime juice
Additional:
- 4 slices sharp cheddar cheese
- 2 tbsp butter for grilling
Instructions
1. Make the Jalapeño Cornbread Buns:Preheat your oven to 375°F. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry and stir until just combined. Fold in the diced jalapeños. Pour the batter into greased muffin-top pans or 4″ ring molds. Bake for 12–15 minutes until golden and firm. Allow to cool, then slice horizontally.
2. Prepare the Pulled Pork:In a skillet over medium heat, combine the cooked shredded pork with BBQ sauce. Stir occasionally until warmed through and slightly caramelized.
3. Make the Jalapeño Slaw:Toss the cabbage, carrots, red onion, and diced jalapeño in a bowl. In a separate small bowl, whisk together mayo, vinegar, sugar, salt, and pepper. Pour over the slaw and mix well. Chill in the refrigerator for at least 15 minutes to allow flavors to meld.
4. Make the Chipotle Aioli:In a small bowl, stir together the mayo, adobo sauce, minced garlic, and lime juice. Set aside.
5. Assemble the Sandwich:Butter the cut sides of your cornbread buns and toast them in a skillet until golden. Spread chipotle aioli on the bottom half. Add a generous portion of pulled pork, top with a slice of cheddar cheese, and pile on the jalapeño slaw. Finish with the top bun and press down gently.
Notes
- Want more spice? Use fresh jalapeños instead of pickled in the bun and slaw.
- Rotisserie chicken makes a great quick substitute for pork.
- Prep components a day in advance to save time on busy days.
- Prep Time: 10 mins
- Cook Time: 15mins
- Category: Lunch, Dinner, Sandwiches
- Cuisine: American, Tex-Mex, Fusion