Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar size baking dish with 1-2 tsp melted butter. Reserve remaining for batter.
In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder. Add onion, mix well.
In a separate bowl, whisk together remaining melted butter, cream corn, buttermilk and eggs until fully blended.
Add wet to dry ingredients mixing with a large spoon or spatula until fully combined. Spread ½ of batter evenly in skillet.
Top with ¾ cup shredded cheese and pulled pork. Leave a ½ inch border along the edge, to provide opportunity for the batter to seal the edges. Drizzle pork with BBQ sauce. (Eyeball amount)
Sprinkle ¾ cup cheese over pork, then spread remaining batter on top. Sprinkle with reserved ½ cup cheese.
Bake for 35 minutes or until a toothpick inserted into the cornbread portion shows moist crumbs.
Cool for 5 minutes, cut and serve.
Store leftovers in an airtight container, chilled.