Decadent, over-the-top, and delicious, this barbeque pulled pork torta is assembled with homemade pumpkin cornbread and sprinkled with fall-inspired toppings.
- nonstick cooking spray
- 1 cup yellow cornmeal
- 1 cup bread flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon freshly ground nutmeg
- 1 cup solid-pack pumpkin
- ½ cup sour cream
- ½ cup packed brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 4 cups cooked pulled pork, heated
- ½ cup toasted pepitas
- ½ cup dried cranberries
- ½ cup toasted chopped pecans
- ½ cup barbeque sauce
- 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.
- 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.
- Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
- 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.
- 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.
- 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.