Two crisp cornbread squares and a tangy slaw turn the ready-to-eat pulled pork into a proper weeknight meal. Everything cooks in one baking session while you brown the meat on the stovetop, leaving dishes minimal.

Serves 2. 35 minutes, 12 at the stove.

About 2170 calories a serving, 137 g protein, 51 g carbohydrate, 156 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Whisk together 1/3 cup flour, 1/3 cup cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Crack 1 egg into another bowl, pour in 1/2 cup buttermilk, and whisk until smooth. Stir the wet into the dry until just combined. Pour 1 tablespoon oil into a small cast-iron skillet or baking dish and set it in the oven for 3 minutes to heat through.
2. Finely mince 1/2 medium onion and 1 clove garlic. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the onion and garlic, and cook until fragrant, about 1 minute. Add the pulled pork and stir to warm through, breaking up any clumps, until it begins to brown, about 3 minutes.
3. Remove the cornbread pan from the oven and carefully pour the batter in; it should sizzle. Set it back in the oven and bake until golden and a toothpick comes out clean, about 15 minutes. While the cornbread bakes, finish warming the pork if needed and move it to a serving dish.15 min
4. Toss 3 cups shredded cabbage with 2 tablespoons melted butter, 1/2 teaspoon salt, and a pinch of pepper in a bowl. The slaw can be warm or at room temperature.

Note Swap the slaw for a quick green salad if you prefer. Leftover pork keeps refrigerated for three days and reheats well in a skillet or on a bun. Serve with hot sauce or barbecue sauce on the side if you have it.