Pulled Pork Tamale Pie

5 from 4 votes. Tap stars to vote

Have a savory supper pie tonight! Pulled Pork Tamala Pie includes melted cheddar cheese under a tender layer of cornbread.

Prep Time58

Cook Time1 45

Total Time2 43

Course: Dinner, Lunch, Savory Pie

Cuisine: American

Servings: servings

Calories: 412kcal

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 slow cooker ready, with the temperature set to high.
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 slow cooker with ¼ cup of water. Cover the slow cooker and cook the pork for about 1¼ to 1½ hours, until it reaches an internal temperature of 140° F.

Remove the pork from the slow cooker, 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.

In a medium bowl, combine the half-and-half, melted butter, egg, and chiles. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and ½ teaspoon of salt. Stir the dry ingredients into the wet, only until just combined. (Do not over-mix.)

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.

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.