Heat oven to 400°F. Divide shredded pork among four small oven-proof dishes. Prepare corn-muffin batter according to package directions. Stir drained corn into batter.
Spoon muffin batter over barbecued pork. Place dishes on a baking sheet and bake 25 minutes, or until corn-bread topping is golden brown. Let rest 5 minutes.
In a large bowl, toss coleslaw mix with dressing. Serve with potpies.
