
Delish started something extra special by inverting the classic tamale pie to give it a cornbread crust instead of a cornbread topping. We did it for the chicken tamale pie too, and I loved the idea so much that I kept the trend going with this Instant Pot carnitas version. This method provides a sturdy bottom that helps the tamale pie cut and lift like a slice of loaded pizza, leaving the shredded pork surface open for extra toppings like fresh tomatoes and scallions.
To make the carnitas tamale pie, boneless pork shoulder is tossed with fresh garlic, scallions, oregano, and lime, then cooked in a pressure cooker with salsa verde until it falls apart when shredded. The fork-tender pork gets spread over the pickled jalapeño-studded cornbread, topped with cheddar and pepper Jack cheese, then baked and broiled until browned and bubbly. Extra toppings are totally up to you, but I recommend chopped tomatoes, extra scallions, and fresh cilantro. If you want to amp up the heat, top it with more pickled jalapeños and hot sauce.
Did you try making this? Let us know how it went in the comments!
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 cup
fresh oregano leaves or 4 tsp. dried oregano
Juice of 1 orange
Juice of 1 lime
- 1 tsp.
ground cumin
- 1 cup
salsa verde, plus more for serving
- 1
large egg
- 1/2 cup
chopped pickled jalapeños
- 1/2 cup
creamed corn
- 1/2 cup
sour cream, plus more for serving
- 1
(8.5-oz.) box Jiffy corn muffin mix
Cooking spray
- 1 cup
shredded cheddar
- 1/2 cup
shredded pepper Jack cheese
Chopped fresh cilantro and finely chopped tomatoes, for serving
Directions
- Step 1Season 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.
- Step 2Transfer 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.
- Step 3Transfer 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.
- Step 4Meanwhile, 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.
- Step 5Bake 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.
- Step 6Using 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 Jack.
- Step 7Bake tamale pie 15 minutes. Turn on broiler and broil, watching closely, until cheese is bubbling and golden brown, about 5 minutes.
- Step 8Top with cilantro, tomatoes, scallions, salsa verde, and sour cream.