Tomato Jam & Pulled Pork topping for Savory Cupcakes

A great way to use leftover pulled pork—if ever there is such a thing.
By / Photography By Jenn Duncan | May 12, 2016


Spread a thin layer of tomato jam on top of the muffin. It will help coat the pulled pork (and add delicious flavor). You could also use a (homemade) barbecue sauce for this. Arrange the pulled pork on top and garnish with microgreens and/or oven-dried cherry tomatoes.

About this recipe

Oven-Dried Cherry Tomatoes

Makes 50 cherry tomato halves

Preheat oven to 200°F. Cut 25 cherry tomatoes in half and arrange cut side up in a single layer on a baking sheet prepared with wax paper. Sprinkle tomatoes with a little sea salt. Put the tomatoes in and slowly roast them for 4–6 hours (they are done when they are slightly shriveled and appear dried). This can be done ahead. Tip: Store the tomatoes covered with olive oil in a closed jar for up to 2 weeks.


  • 4 tablespoons shredded pulled pork
  • 1 jar Drunken Tomato Jam from Garden Dreams of Houston (or any you prefer)
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