In the bottom of a slow cooker place the boneless pork shoulder. Cover the pork with about 1 1/4 cups of the Korean BBQ sauce. Next, add the water to the slow cooker to help keep the pork from sticking to the bottom. Set the slow cooker on high for 4 hours or on low for 8 hours. Once the pork is finished cooking shred the pork using two forks. Next, preheat an oven to 400 degrees. Spray a 9X13 baking dish with non-stick cooking spray. Place the shredded pork into the prepared baking dish. Next, toss the pork with the remaining 3/4 cups Korean BBQ sauce. In bowl combine the creamed corn, egg, and sour cream. Next, fold in the muffin mix. Spoon the batter over the pulled pork and garnish the top with jalapeno slices. Bake the cornbread for about 20 minutes or until a toothpick inserted comes out try. Remove from oven and serve!