Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It's comfort food with a kick!
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: Black Olives, Corn, Cornbread, Jalapeño, Pork Roast
Author: Christian Guzman
4-quart Slow Cooker
12" Iron Skillet (or other deep dish 4-qt baking dish, oiled)
3 to 3 1/2poundPork Roast (4 cups shredded pork)
Salt, Pepper and Garlic Powder
28ounceRed Enchilada Sauce
14.5ounceRed Gold Petite Diced Tomatoes, drainedor other petite diced tomatoes
1cupFrozen Cornor fresh
2.25ounceSliced Black Olives, drained
1Bell Pepper (or 6 mini bell peppers)chopped
Topping for Filling
1cupSelf Rising Corn Meal
Season pork as desired with salt, pepper and garlic or any other seasoning blend you prefer. Cook on low in slow cooker for 7-8 hours until fork tender. This can be done right before going to bed and the rest can be completed in the morning. If you prefer to cook it quicker, it can be cooked on high for 4-5 hours.
Remove pork from slow cooker and shred with a fork. Discard liquid from slow cooker.
Return pork to slow cooker and add all Filling ingredients except cheese. Cook on high in slow cooker for 1 hour.
Preheat oven to 375°.
Pour Filling (except cheese) into iron skillet. Top with shredded cheese.
In small mixing bowl, mix cornmeal, milk and egg. Carefully pour on top of cheese and spread to the edges with a spatula.
Cook for 30 minutes, or until cornbread is done. Remove and allow to cool about 20 minutes before serving.
Garnish with chopped tomatoes, avocado, green onions, jalapeños and sour cream. Serves 8.
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