Preheat oven to 400 degrees F. Line a cupcake pan with 12 paper liners (or grease pan or spray with nonstick spray).

Mix together flour, corn meal, sugar, baking powder, and salt in a medium bowl until well combined.

In a separate bowl, combine milk, egg, and butter until well combined. Combine with dry ingredients and mix together just until combined.

Spoon half of batter into paper liners. Spoon pork into middle of each cupcake. Cover with remaining batter.

Bake cupcakes for 20-25 minutes at 400 degrees F or until slightly browned around edges. Cool slightly.

Meanwhile, place cream cheese, Monterrey Jack cheese, cheddar cheese, mayonnaise, onion powder, garlic powder, and salt/pepper in a food processor and process until smooth (or place in a bowl and use an electric mixer to combine). Add pimentos and pulse a few times until pimentos are combined with cheese and chopped slightly.

Spread cheese over cupcakes or pipe on top using a pastry bag or resealable bag with corner cut. Garnish with BBQ sauce as desired.

Serve immediately. Any leftover cheese or cupcakes should be stored in the fridge.