Becky's Deep-Dish Barbecue Pie

I love to make this recipe and hope that you will too!

Becky's Deep-Dish Barbecue Pie


2 pounds chopped or pulled pork 6 tablespoons barbecue sauce, preferably Apple City Barbecue Sauce 2 tablespoons Magic Dust or favorite spice rub 4 cups 17th Street Tangy Pit Beans 2 cans (15 ounces each) diced tomatoes 1 can (4 ounces) chopped jalapeño peppers 2 tablespoons instant tapioca 2 boxes Jiffy corn muffin mix (or use your favorite) and the ingredients listed on the box. 2 tablespoon sugar


Preheat the oven to 350º degrees.

Lightly coat a 13 X 9-inch baking dish with nonstick cooking spray. Spread the pulled pork in an even layer on the bottom of the dish. Drizzle the barbecue sauce over the pork and sprinkle with the spice rub.

Stir the beans together with the diced tomatoes and their juice, the jalapeño, and the tapioca. Spread the bean mixture evenly over the meat.

Stir the cornbread mix and sugar together in a large bowl. Prepare the cornbread according to the instructions on the box. Spread the cornbread batter in an even layer on top of the baked beans.

Bake 35 to 40 minutes or until a toothpick inserted into the cornbread comes out clean. Let set for 5 minutes or so and cut into slices to serve.