Preheat oven to 325°F (160°C).

Rub the pork with olive oil, paprika, cumin, salt, pepper, and garlic. Place in a small roasting pan with the broth.

Cover tightly and roast 2½–3 hours until fork-tender.

Shred or chop the pork, tossing it with any pan juices.

In a skillet, cook the chopped bacon until crisp. Remove and set aside, leaving a little bacon fat in the pan.

Add onion; sauté until soft.

Stir in beans, barbecue sauce (if using), chili powder, salt, and pepper.

Simmer 5–10 minutes until slightly thickened. Stir the bacon back in.

Raise oven temp to 400°F (200°C).

In a bowl, whisk dry ingredients (cornmeal, flour, sugar, baking powder, salt).

In another bowl, whisk buttermilk, eggs, and melted butter.

Combine wet and dry ingredients just until mixed; fold in cheddar and jalapeños.

Pour into a greased 9-inch square pan or cast iron skillet.

Bake 20–25 minutes or until golden and a toothpick comes out clean.

Serve slices of warm cornbread alongside a scoop of beans and a heap of roast pork.

Sprinkle extra bacon crumbles and a handful of cheddar on top if you want that over-the-top finish.

Serving idea: For a rustic presentation, layer it all in a shallow bowl — cornbread base, spoonful of beans, pile of juicy pork, and finish with bacon and a drizzle of pan juices or hot sauce.