For 6 biscuits:
Preheat oven to 425 F (220 C).
Put flour, cornmeal, sugar, baking powder, and salt in a food processor. Pulse a few times to mix.
Add butter and pulse about 10 times, until mixture has a coarse crumb texture.
Pour mixture into a medium bowl and stir in chives.
Add buttermilk and stir gently with a fork until dough is just combined and no dry spots remain.
Turn dough out onto a lightly floured surface and knead a few times.
Divide dough into 6 equal balls.
Roll out each ball to a thickness of 1/2 inch (1 cm) and place on a baking sheet lined with parchment paper.
Brush tops with a little buttermilk.
Bake for 20-25 minutes, or until biscuits are golden brown.
Shredded Pork:
Preheat oven to 325 F (160 C) and place rack in lower third of oven.
Pat pork dry and season with salt and pepper.
In a large Dutch oven, heat 1 tablespoon (15 ml) oil over medium heat.
Cook pork for 10-12 minutes, turning often, until browned on all sides.
Remove pork from pot and set aside.
Add a little more oil to pot and heat over medium heat.
Cook onions for 5-7 minutes, stirring often, until softened and lightly browned.
Add garlic, chili seasoning, paprika, cumin, and Cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
Add diced tomatoes, water, vinegar, molasses, and Worcestershire sauce.
Bring to a boil over medium heat, stirring to scrape up browned bits from bottom of pot.
Return pork to pot, along with any accumulated juices.
Cover pot with a lid and transfer to preheated oven.
Cook for 30 minutes, then reduce heat to 300 F (150 C) and cook for an additional 1 hour, or until pork is tender.
Remove pot from oven and let pork rest for 15 minutes.
Skim off excess fat from surface of sauce.
Bring sauce to a boil over medium heat, stirring occasionally, until reduced to about 2 cups (500 ml).
Remove pork from pot and shred with two forks, discarding any visible fat.
In a large bowl, combine shredded pork, corn, parsley, and reduced sauce.
Season with salt and pepper to taste.
Divide pork mixture among 6 baking dishes (2 cups/500 ml each). Top each with a buttermilk biscuit.
Bake in preheated oven for 20 minutes, or until heated through.