Carnitas Tamale Pie

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Ingredients

  • 2 1/2 lb. 

    boneless, skinless pork shoulder, cut into 1" pieces

  • 3 tsp. 

    kosher salt

  • 2 

    scallions, sliced, plus more for serving

  • 4 

    cloves garlic, peeled

  • 1/4 c. 

    fresh oregano leaves or 4 tsp. dried oregano

  • Juice of 1 orange

  • Juice of 1 lime

  • 1 tsp. 

    ground cumin

  • 1 c. 

    salsa verde, plus more for serving

  • 1 

    large egg

  • 1/2 c. 

    chopped pickled jalapeños

  • 1/2 c. 

    creamed corn

  • 1/2 c. 

    sour cream, plus more for serving

  • 1 

    (8.5-oz.) box Jiffy corn muffin mix

  • Cooking spray

  • 1 c. 

    shredded cheddar

  • 1/2 c. 

    shredded pepper Jack cheese

  • Chopped fresh cilantro and finely chopped tomatoes, for serving

How to:

  1. Season pork with salt and place in a large resealable plastic bag. In a food processor or blender, blend scallions, garlic, oregano, orange juice, lime juice, and cumin until smooth. Pour over pork. Seal bag and massage marinade into pork. Refrigerate at least 30 minutes or up to 8 hours.

  2. Transfer pork and marinade to a pressure cooker. Add salsa verde and stir to combine. Cover and cook on high pressure for 45 minutes. Let pressure cooker naturally release for 10 minutes, then quick release.

  3. Transfer pork to a large, shallow container and shred with forks into small pieces. Pour liquid from pressure cooker into a tall, narrow container (like a deli quart container). Using a ladle, skim and discard fat from the top. Add 1/2 c. pork liquid to meat and toss to combine; discard remaining liquid.

  4. Meanwhile, preheat oven to 400°. Place a large cast-iron skillet in oven to preheat. In a large bowl, whisk egg, jalapeños, corn, and sour cream until combined. Add corn muffin mix and stir until just combined. Using an oven mitt, remove skillet from oven and spray with cooking spray. Pour in corn muffin mixture.

  5. Bake cornbread until a tester inserted into the center comes out clean and edges start to pull away from sides of pan, about 20 minutes. Let cool.

  6. Using the handle of a wooden spoon, poke holes in surface of cornbread. Spoon pork and any accumulated liquid over cornbread. Top with cheddar and pepper 
  7. Bake tamale pie 15 minutes. Turn on broiler and broil, watching closely, until cheese is bubbling and golden brown, about 5 minutes.

  8. Top with cilantro, tomatoes, scallions, salsa verde, and sour cream.

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