Have a savory supper pie tonight, loaded with seasoned pork and Cheddar!
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Not all pies need to be sweet. In fact, some of the best pies out there are savory, meaty things full of spice and flavor.
Take this savory supper pie: it has tender cornbread on the top and bottom. And sandwiched in between is shredded pork full of seasoning and flavor.
Why you'll love it
Well, to begin with you'll love all that flavor. The seasoned pork and cornbread makes a delicious and filling supper.
The pork loin is seasoned and placed in a slow cooker for just an hour, and then pulled into shreds. The cornbread batter comes together quickly and then the assembled casserole bakes up in about 35 minutes.
🔪 How to make Shredded Pork and Cornbread Supper Pie
Step 1: Cook the pork loin in the slow cooker.
Cut the pork loin into a few pieces. Rub them with a spice blend and place them in a slow cooker to cook for about an hour.
Step 2: Shred the pork
When the pork is cool enough to handle pull it into shreds.
Step 3: Make the cornbread batter
Whisk together the ingredients for the cornbread, then spread half of the batter in the bottom of a baking dish.
Step 4: Assemble the casserole
Spread the shredded pork over the cornbread batter, then sprinkle Cheddar cheese over the pork. Top this with the last of the cornbread batter.
Step 5: Bake it
Bake the pie for about 35 minutes until the cornbread is lightly browned. Remove it from the oven, and serve slices of it while it's hot.
Tips:
- You can also use leftover pulled pork in this recipe, instead of cooking the pork loin.
- The green chilies in the cornbread batter add only the tiniest bit of heat. If you'd like to spice this dish up even further feel free to add a teaspoon of chili powder to the spice rub for the pork loin.
This recipe is below. Need more savory supper pie ideas? Here you go!
💬 How do you like this savory pie? Leave a comment below.
📖 Recipe
Savory Shredded Pork and Cornbread Pie
Ingredients
- 1½ pounds boneless pork loin
- 1½ teaspoon salt, divided
- 1½ teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon canola oil
- 1 cup half and half
- ¼ cup unsalted butter, melted
- 1 egg
- 1 4.35-ounce can green chiles
- 1¼ cups yellow cornmeal
- 1 cup all-purpose flour, unbleached
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 cup shredded Cheddar cheese
- Salsa and sour cream, for serving (optional)
Instructions
Make the spice blend and cook the pork
- In a small bowl, whisk together 1 teaspoon of the salt with the chili powder, garlic powder, black pepper, oregano, cumin, paprika, and oil. Have a crock pot ready, with the temperature set to high heat.
- Cut the pork loin into 2 or 3 pieces. Rub each piece of pork on all sides with the spice blend.
- Place the meat in a crock pot with ¼ cup of water. Cook the pork on the high setting for about 1 hour, until the pork is cooked through and easy to shred.
Shred the pork
- Remove the pork from the crock pot, reserving ½ cup of the liquid. Allow the meat to cool for about 10 minutes. Use your fingers or two forks to shred the pork, removing any bits of fat. Place the pork in a medium bowl and add to it the reserved cooking liquid. Toss the pork and liquid together.
- Preheat the oven to 400°F. Grease the bottom and sides of an 8 x 8-inch baking dish.
Make the cornbread batter
- In a medium bowl, combine the half & half, melted butter, egg and chiles. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder and remaining ½ teaspoon of salt. Stir the dry ingredients into the wet, only until just combined. (Do not over-mix.)
Assemble the pie and bake
- Pour half of the cornbread batter into an even layer in the prepared pan. Spread the shredded pork evenly over the batter, and then sprinkle the Cheddar cheese over the top of the pork. Pour the remaining batter over the top, spreading it evenly over the top and to the sides.
- Bake for 35 minutes, until the top of the cornbread is lightly browned and a tester inserted into the bread comes out with just a few crumbs. Remove the pie from oven. Slice and serve it while the pie is hot, with salsa or sour cream if desired.
Notes
- You can also use leftover pulled pork in this recipe, instead of cooking the pork loin.
- The green chilies in the cornbread batter add only the tiniest bit of heat. If you'd like to spice this dish up even further feel free to add a teaspoon of chili powder to the spice rub for the pork loin.
Julia B.
Delicious! We used leftover pork barbacoa and added black beans to the filling for a Tex Mex vibe. Will make again next time we have leftover sweet pork!
Nancy Mock
Hi Julia! Ooh, barbacoa - I bet that was very tasty indeed! I love the idea of adding black beans, too. Thank you so much for giving my recipe a try, I'm really happy you liked it!
Anonymous
Ready to go on the oven as we speak. Used left over pulled pork from a catering event. Will post N update after we eat it!
Nancy Mock
That's a great idea to use your leftover pulled pork. I can't wait to hear what you think!
armchairsquid
Oh my! Yes, I would eat that.
Nancy Mock
🙂 I hope you will!
The Armchair Squid
Looking forward to games soon!